Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00‑Rapeseed Meal Proteins
Kaydedildi:
| Yazarlar: | , , , , , |
|---|---|
| Materyal Türü: | artículo original |
| Yayın Tarihi: | 2017 |
| Diğer Bilgiler: | La Universidad de Costa Rica proporcionó una beca para el programa de doctorado de Sergio Salazar Villanea |
| Ülke: | Kérwá |
| Kurum: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| Dil: | Español |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/89572 |
| Online Erişim: | https://aocs.onlinelibrary.wiley.com/doi/full/10.1007/s11746-017-2960-8 https://hdl.handle.net/10669/89572 |
| Anahtar Kelime: | Hydrolysis rate Maillard Protein solubility RAPESEED Toasting |