✦ LIBER ✦

Sequential in Vitro Pepsin Digestion of Uncooked and Cooked Sorghum and Maize Samples

✍ Scribed by Nunes, Alexandra; Correia, Isabel; Barros, António; Delgadillo, Ivonne

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Grain Structure and Cooking on

✍ K.G. Duodu; A. Nunes; I. Delgadillo; M.L. Parker; E.N.C. Mills; P.S. Belton; J.R 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 439 KB

Effects of endosperm texture and cooking

✍ L.I. Ezeogu; K.G. Duodu; J.R.N. Taylor 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 184 KB

Slow-release amylase increases in vitro

✍ Crosby, M; Mendoza, GD; Bonola, I; Plata, FX; Sandoval, H; Melgoza, LM 📂 Article 📅 2012 🏛 Africa Journals Online 🌐 English ⚖ 85 KB

Chemical and physical properties and in

✍ M.N. Streeter; G.M. Hill; D.G. Wagner; C.A. Hibberd; F.N. Owens 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 832 KB

[Part 1: Biological Sciences] || Pepsin

✍ Edwin T. Mertz, Mohamed M. Hassen, Carleen Cairns-Whittern, Allen W. Kirleis, Li 📂 Article 📅 1984 🏛 National Academy of Sciences 🌐 English ⚖ 348 KB

IN VITRO DIGESTIBILITY OF SUCCINYLATED P

✍ TERUYOSHI MATOBA; ETSUSHIRO DOI 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 409 KB