Effect of Storage, Carbohydrate Composition, and Heat Processing on Protein Quality and Amino Acid Bioavailability of a Commercial Enteral Product

✍ Scribed by KAREN R. LOWRY; DAVID H. BAKER

• Book ID: 108816197
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 1006 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb07936.x