Effect of Spinning and Additional Cross-Linking with Dialdehyde Starch or Aluminum Ions on the Digestibility and Quality of Casein- "Vicia faba" Protein Isolate Mixtures

Autor:	Seidler, W., Bergner, H., Simon, O., Schmandke, H.
Zdroj:	Annals of Nutrition & Metabolism, 1985 Jan 01. 29(3), 184-188.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/45099722 Zobrazit plný text záznamu