Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/117072
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DC FieldValueLanguage
dc.creatorMotta, C
dc.creatorCastanheira, I
dc.creatorGonzales, GB
dc.creatorDelgado, I
dc.creatorTorres, Duarte
dc.creatorSantos, M
dc.creatorMatos, AS
dc.date.accessioned2019-07-25T23:16:31Z-
dc.date.available2019-07-25T23:16:31Z-
dc.date.issued2019
dc.identifier.issn0889-1575
dc.identifier.othersigarra:300288
dc.identifier.urihttps://hdl.handle.net/10216/117072-
dc.language.isoeng
dc.rightsrestrictedAccess
dc.subjectCiências da Saúde, Ciências médicas e da saúde
dc.subjectHealth sciences, Medical and Health sciences
dc.titleImpact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.identifier.doi10.1016/j.jfca.2018.10.001
dc.identifier.authenticusP-00P-WGP
dc.subject.fosCiências médicas e da saúde
dc.subject.fosMedical and Health sciences
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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