Your browser doesn't support javascript.
loading
Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates.
Gulati, Paridhi; Li, Aixia; Holding, David; Santra, Dipak; Zhang, Yue; Rose, Devin J.
Afiliación
  • Gulati P; Department of Food Science and Technology and ‡Department of Agronomy and Horticulture, University of Nebraska-Lincoln , Lincoln, Nebraska 68588, United States.
  • Li A; Department of Food Science and Technology and ‡Department of Agronomy and Horticulture, University of Nebraska-Lincoln , Lincoln, Nebraska 68588, United States.
  • Holding D; Department of Food Science and Technology and ‡Department of Agronomy and Horticulture, University of Nebraska-Lincoln , Lincoln, Nebraska 68588, United States.
  • Santra D; Department of Food Science and Technology and ‡Department of Agronomy and Horticulture, University of Nebraska-Lincoln , Lincoln, Nebraska 68588, United States.
  • Zhang Y; Department of Food Science and Technology and ‡Department of Agronomy and Horticulture, University of Nebraska-Lincoln , Lincoln, Nebraska 68588, United States.
  • Rose DJ; Department of Food Science and Technology and ‡Department of Agronomy and Horticulture, University of Nebraska-Lincoln , Lincoln, Nebraska 68588, United States.
J Agric Food Chem ; 65(9): 1952-1959, 2017 Mar 08.
Article en En | MEDLINE | ID: mdl-28198183
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Proteínas de Plantas / Mijos Idioma: En Revista: J Agric Food Chem Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Proteínas de Plantas / Mijos Idioma: En Revista: J Agric Food Chem Año: 2017 Tipo del documento: Article