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Publikováno v:
Archivos latinoamericanos de nutricion. 48(2)
Seeds of soybean cultivar BR 16 were submitted to malting for 24 and 48 hours and to extrusion originating flakes used as ingredient to make biscuits which were chemically and sensorially evaluated. Macronutrient composition did not show any relevant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4e2354ebd0a55b85bd044a824a30d3c4
https://pubmed.ncbi.nlm.nih.gov/9830495
https://pubmed.ncbi.nlm.nih.gov/9830495
