Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00‑Rapeseed Meal Proteins
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| Autori: | , , , , , |
|---|---|
| Natura: | artículo original |
| Data di pubblicazione: | 2017 |
| Descrizione: | La Universidad de Costa Rica proporcionó una beca para el programa de doctorado de Sergio Salazar Villanea |
| Stato: | Kérwá |
| Istituzione: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| Lingua: | Español |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/89572 |
| Accesso online: | https://aocs.onlinelibrary.wiley.com/doi/full/10.1007/s11746-017-2960-8 https://hdl.handle.net/10669/89572 |
| Keyword: | Hydrolysis rate Maillard Protein solubility RAPESEED Toasting |