The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed
Crossref DOI link: https://doi.org/10.1007/s13197-014-1490-8
Published Online: 2014-07-22
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Adu, O. B.
Ogundeko, T. O.
Ogunrinola, O. O.
Saibu, G. M.
Elemo, B. O.
Text and Data Mining valid from 2014-07-22