EFFECT OF COOKING ON THE PROTEIN PROFILES AND INVITRO DIGESTIBILITY OF SORGHUM AND MAIZE

被引：100

作者：

HAMAKER, BR

KIRLEIS, AW

MERTZ, ET

AXTELL, JD

机构：

[1] PURDUE UNIV,DEPT FOOD SCI,W LAFAYETTE,IN 47907

[2] PURDUE UNIV,DEPT AGRON,W LAFAYETTE,IN 47907

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 04期

关键词：

D O I：

10.1021/jf00070a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：647 / 649

页数：3

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