Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat
| Autor: | Sharma, Natasha, Kumari, Anita, Chunduri, Venkatesh, Kaur, Satveer, Banda, Jagadeesh, Goyal, Ajay, Garg, Monika |
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| Zdroj: | In LWT 15 January 2022 154 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect