Avaliação nutricional de misturas de feijão (Phaseolus vulgaris L.) e soja (Glycine max L.) processados por extrusão
Keywords:
feijão-roxinho pré-cozido, soja texturizada, qualidade proteica, suplemento de metionina, relação líquida de proteínaAbstract
This research was conducted in the Food Technology and Nutrition Departments of Federal University of Vigosa, Minas Gerais, Brazil.
References
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