Glycemic potential of extruded barley, cassava, corn, and quinoa enriched with whey proteins and cashew pulp.
AUTOR(ES)
ONWULATA, C. I.
FONTE
International Journal of Food Properties
DATA DE PUBLICAÇÃO
2011
RESUMO
2010
ASSUNTO(S)
extrusão potencial glicêmico cevada milho mandioca quinoa
ACESSO AO ARTIGO
http://www.alice.cnptia.embrapa.br/handle/doc/876720Documentos Relacionados
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