✦ LIBER ✦
EFFECT of THERMAL PROCESSING ON THIAMINE RETENTION, IN-VITRO PROTEIN DIGESTIBILITY, ESSENTIAL AMINO ACID COMPOSITION, and SENSORY ATTRIBUTES of PERIWINKLE-BASED FORMULATED LOW ACID FOODS
✍ Scribed by CHARLES CHUKWUMA ARIAHU; AUGUSTINE OLADELE OGUNSUA
- Book ID
- 111340193
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 565 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0145-8892
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