Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility
- 28 February 2002
- journal article
- Published by Elsevier BV in Journal of Cereal Science
- Vol. 35 (2), 161-174
- https://doi.org/10.1006/jcrs.2001.0411
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
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