THE EFFECT OF THERMAL TREATMENT ON THE QUINOA TOTAL AND ISOLATED FRACTIONS PROTEIN QUALITY
Food Analysis
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42540
Publications in other proceedings
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ICBC 2018
Unconventional food plants commonly consumed in Brazil as an important source of bioactive amines
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sinaferm-2017
SOYBEAN GERMINATED GRAINS AS A SOURCE OF HYDROLASES
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slaca-2015
Immobilization and stabilization of trypsin on agarose-based beads and determination of the catalytic activity of the biocatalysts in hydrolysis reaction
