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Development of an enzymatic procedure to produce high-protein amaranth flour

✍ Scribed by A. P. Barba de la Rosa; O. Paredes-López

Book ID: 105066206
Publisher: Springer Netherlands
Year: 1989
Tongue: English
Weight: 252 KB
Volume: 11
Category: Article
ISSN: 0141-5492
DOI: 10.1007/bf01089475

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