doi.org/10.1016/j.foodres.2018.08.056

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

..., Valeria Boeris
19
Food Research International8.00
Volume: 116, Pages: 419 - 429
Published: Aug 23, 2018
Paper Fields
Paper Details
Title
Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
DOI
doi.org/10.1016/j.foodres.2018.08.056
Published Date
Aug 23, 2018
Journal
Food Research International
Volume
116
Pages
419 - 429
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