Nutritional Profile of Some Physically Modified and Fermented Legume-protein Ingredients.

被引：0
|
作者：
Byanju, Bibek [1 ]
Lamsal, Buddhi [1 ]
机构：
[1] Univ Manitoba, Winnipeg, MB, Canada
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2021年 / 98卷
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
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页码：179 / 179
页数：1
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