The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads
Priscila Bredariol Rosemary Aparecida de Carvalho; Fernanda Maria Vanin
Food Chemistry Amsterdam v. 332, art. 127399, p. 1-9, Dec. 2020Amsterdam 2020
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2020 Eff )(Acessar)