Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility.
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Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility.
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2018 nî lūn-bûn
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2018年の論文
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年学术文章
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2018年學術文章
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2018年學術文章
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name
Comparison of Conventional and ...... n Vitro Protein Digestibility.
@en
Comparison of Conventional and ...... n Vitro Protein Digestibility.
@nl
type
label
Comparison of Conventional and ...... n Vitro Protein Digestibility.
@en
Comparison of Conventional and ...... n Vitro Protein Digestibility.
@nl
prefLabel
Comparison of Conventional and ...... n Vitro Protein Digestibility.
@en
Comparison of Conventional and ...... n Vitro Protein Digestibility.
@nl
P2093
P2860
P356
P1433
P1476
Comparison of Conventional and ...... In Vitro Protein Digestibility
@en
P2093
Brinda Harish Vagadia
Sai Kranthi Vanga
Vijaya Raghavan
P2860
P356
10.3390/FOODS7010006
P577
2018-01-08T00:00:00Z