Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysine
- 1 May 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (3) , 488-492
- https://doi.org/10.1021/jf00117a006
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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