The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours - Concepedia

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The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours

164

Citations

20

References

2006

Year

Stefano Comai, Antonella Bertazzo, Lucia Bailoni, Mirella Zancato, Carlo Costa, Graziella Allegri

Food ChemistryBiochemistryFood AnalysisCereal FloursAlternative Protein SourceGrain Quality

References

	Year	Citations

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