Acceptability, Nutritional Composition, and Protein...

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Journal of Culinary Science & Technology 2017 / 04

Acceptability, Nutritional Composition, and Protein Digestibility of Food Produced with Black Rice

de Lima, Ângela Galvan, Barum, Mabel Tavares, Ramirez, Renata Pereira, Fonseca, Sílvia Ferreira, Pieniz, Simone, Rodrigues, Kelly Lameiro
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Language:
english
Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2017.1310073
Date:
April, 2017
File:
PDF, 1.12 MB
english, 2017
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