Your browser doesn't support javascript.
loading
Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease.
Aiello, Gilda; Li, Yuchen; Xu, Ruoxian; Boschin, Giovanna; Juodeikiene, Grazina; Arnoldi, Anna.
Afiliación
  • Aiello G; Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy.
  • Li Y; Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
  • Xu R; Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
  • Boschin G; Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
  • Juodeikiene G; Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.
  • Arnoldi A; Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania.
Foods ; 10(11)2021 Nov 04.
Article en En | MEDLINE | ID: mdl-34828977
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Italia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Italia