Evaluation of Sesame Flour as a Complementary Protein Source for Combinations with Soy and Corn Flours

✍ Scribed by ODOARDO J. BRITO; NERLEY NÚÑEZ

• Book ID: 108805457
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 509 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb10103.x