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pro vyhledávání: '"Catherine Birungi"'
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 6(4):1119-1127
Food Science & Nutrition, 6(4):1119-1127
Energy bioavailability can be influenced by food matrix factors and processing conditions or treatments. In this study, the effects of endogenous sweet potato amylase enzyme activation and slurry solids content of soy‐enriched orange‐fleshed swee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e19b0ef0a9bfec25d751950f6c14128
https://doi.org/10.1002/fsn3.653
https://doi.org/10.1002/fsn3.653
