Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing

Autor:	Miguel A. Medina-Morales, Sócrates Palacios Ponce, José Antonio De La Garza-Rodríguez, Leopoldo J. Ríos-González, Marisol Cruz-Requena
Rok vydání:	2021
Předmět:	chemistry.chemical_classification biology Chemistry Biomolecule Added value Food science Bioprocess Sorghum biology.organism_classification
Zdroj:	Practical Applications of Physical Chemistry in Food Science and Technology
DOI:	10.1201/9781003020004-10
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a61cf6782bb8b579a8e8e6a72d8db7a4 https://doi.org/10.1201/9781003020004-10 Zobrazit plný text záznamu