Effect of processing (sprouting and/or fermentation) on sorghum and maize: II. Vitamins and amino acid composition. Biological utilization of maize protein
- 31 December 1993
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 48 (2) , 201-204
- https://doi.org/10.1016/0308-8146(93)90058-n
Abstract
No abstract availableKeywords
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