Impact of Cooking Methods and Malting on Amino Acids Content in Amaranth, Buckwheat and Quinoa

AuthID
 P-00P-WGP
7
Author(s)
Castanheira, I
·
Gonzales, GB
·
Matos, AS
Document Type
Article
Year published
2019
Published
in JOURNAL OF FOOD COMPOSITION AND ANALYSIS, ISSN: 0889-1575
Volume: 76, Pages: 58-65 (8)
Indexing
Wos®
Scopus®
Crossref®43
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85056697293
Wos: WOS:000455694700009
Source Identifiers
ISSN: 0889-1575
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