The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

标题
The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds
作者
关键词
-
出版物
FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volume 54, Issue 3, Pages -
出版商
Food Technology and Biotechnology Journal
发表日期
2016-03-04
DOI
10.17113/ftb.54.03.16.4459

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