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Effect of Grain Structure and Cooking on Sorghum and Maize in Vitro Protein Digestibility
AuthID
P-000-Q53
7
Author(s)
Duodu, KG
·
Nunes, A
·
Delgadillo, I
·
Parker, ML
·
Mills, ENC
·
Belton, PS
·
Taylor, JRN
Document Type
Article
Year published
2002
Published
in
JOURNAL OF CEREAL SCIENCE,
ISSN: 0733-5210
Volume: 35, Issue: 2, Pages: 161-174 (14)
Indexing
Wos
®
Scopus
®
Crossref
®
114
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Metadata
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Publication Identifiers
DOI
:
10.1006/jcrs.2001.0411
Scopus
: 2-s2.0-0036083509
Wos
: WOS:000176379200005
Source Identifiers
ISSN
: 0733-5210
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