Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.
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| Description | scientific article published on 28 April 2017 |
| Author/s |
author: Matthew G Nosworthy James D. House |
| Publication date | May 9, 2017 |
| Language | English |
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