Improvement of Protein Bioavailability by Solid-State Fermentation of Babassu Mesocarp Flour and Cassava Leaves
Crossref DOI link: https://doi.org/10.1007/s12649-016-9759-y
Published Online: 2016-11-19
Published Print: 2018-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Morales, E. M. http://orcid.org/0000-0001-6790-9807
Domingos, R. N.
Angelis, D. F.
Funding for this research was provided by:
CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
License valid from 2016-11-19