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Amino acid composition and chemical score of raw, processed legumes and supplemented pasta

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Citations

0

References

2010

Year

Cristina Martínez Villaluenga, Alexia Torres, Juana Frı́as, Concepción Vidal-Valverde
Lwt - Food Science and Technology

Abstract

The authors are indebted to the Spanish Comision Interministerial de Ciencia y Tecnologia (CICYT) for the financial support of projects AGL2002-02905/ALI and AGL2004-0886/A.