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Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa

Title
Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa
Type
Article in International Scientific Journal
Year
2019
Authors
Motta, C
(Author)
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Castanheira, I
(Author)
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Gonzales, GB
(Author)
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Delgado, I
(Author)
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Torres, Duarte
(Author)
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Santos, M
(Author)
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Matos, AS
(Author)
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Journal
Vol. 76
Pages: 58-65
ISSN: 0889-1575
Publisher: Elsevier
Scientific classification
CORDIS: Health sciences
FOS: Medical and Health sciences
Other information
Authenticus ID: P-00P-WGP
Language: English
Type (Professor's evaluation): Scientific
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