The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products
Weerasooriya, Dilooshi K., Bean, Scott R., Nugusu, Yohannes, Ioerger, Brian P., Tesso, Tesfaye T., Loor, Juan J.Том:
13
Мова:
english
Журнал:
PLOS ONE
DOI:
10.1371/journal.pone.0203005
Date:
September, 2018
Файл:
PDF, 11.12 MB
english, 2018