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Effects of gum arabic, low methoxy pectin and xylan on in vitro digestibility of peanut protein

✍ Scribed by Justine Mouécoucou; Christian Villaume; Christian Sanchez; Luc Méjean

Book ID
116487849
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
375 KB
Volume
37
Category
Article
ISSN
0963-9969

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