Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours
- 21 May 2008
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 85 (3), 397-402
- https://doi.org/10.1094/cchem-85-3-0397
Abstract
No abstract availableKeywords
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