Effect of roasting process variables on in-vitro protein digestibility of bengalgram, maize and soybean
- 31 December 1990
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 35 (1), 31-37
- https://doi.org/10.1016/0308-8146(90)90128-q
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science, 1977