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Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties
The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein digestibility after germination of sorghum were investigated. Sorghum varieties (Dorado, Shandaweel-6, Giza-15) were soaked for 20 h followed by germination for 72 h; the res...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3272039/ https://ncbi.nlm.nih.gov/pubmed/22319611 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0031154 |
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