DIGESTIBILITY AND PROTEIN-QUALITY OF RAW AND HEAT-PROCESSED DEFATTED AND NONDEFATTED FLOURS PREPARED WITH 3 AMARANTH SPECIES

被引：13

作者：

GARCIA, LA ^{[1
]}

ALFARO, MA ^{[1
]}

BRESSANI, R ^{[1
]}

机构：

[1] INST NUTR CENT AMER & PANAMA,DIV AGR SCI,GUATEMALA CITY,GUATEMALA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1987年 / 35卷 / 04期

关键词：

D O I：

10.1021/jf00076a039

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：604 / 607

页数：4

共 19 条

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IMERI AG, 1985, ESTUDIO TECNOLOGICOS

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