Acceptability, Nutritional Composition, and Protein Digestibility of Food Produced with Black Rice.

Autor: de Lima, Ângela Galvan, Barum, Mabel Tavares, Ramirez, Renata Pereira, Fonseca, Sílvia Ferreira, Pieniz, Simone, Rodrigues, Kelly Lameiro

Publikováno v: Journal of Culinary Science & Technology; 2018, Vol. 16 Issue 1, p30-39, 10p, 2 Charts, 3 Graphs