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Brasil
Food Science and Technology (0101-2061)
Isolamento da globulina majoritária, digestibilidade in vivo e in vitro das proteínas do tremoço-doce (Lupinus albus L.), var. Multolupa

Received Citations (5)

publishing year previous first author document title
2014 Food Science and Technology (Campinas) Lima e Silva, Magalli Costa Barbosa Proteins of Bacuri almonds: nutritional value and in vivo digestibility
2012 Food Science and Technology (Campinas) Guimarães, Rita de Cássia Avellaneda Estudo das proteínas da farinha desengordurada e concentrado protéico de castanhas de baru (Dipteryx alata Vog)
2016 Pesquisa Agropecuária Brasileira Amaral, Camila Baptista do Yield and quality of common bean cultivated on grass straws and fertilized with nitrogen under no-tillage
2011 Ciência e Agrotecnologia Sant'Ana, Rita de Cássia Oliveira Influência da extração de lipídio de diferentes fontes protéicas na digestibilidade in vitro
2013 Ciência Rural Bergamin, Giovani Taffarel Removal of antinutrients of sunflower, canola and soybean meals and nutritional value improvement as fish feed ingredients
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