Caracterização de farinhas de sorgo (Sorghum bicolor) processadas em moinhos de milho e trigo
II — Qualidade protéica
Palavras-chave:
valor nutritivo, farinha integral, proteína deficiente, aminoácidos essenciais, digestibilidade protéicaResumo
The purpose of this study was to obtain, through processing, a sorghum flour of good nutritional quality.
Referências
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