Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/117072| Author(s): | Motta, C Castanheira, I Gonzales, GB Delgado, I Torres, Duarte Santos, M Matos, AS |
| Title: | Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa |
| Issue Date: | 2019 |
| Subject: | Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
| Scientific areas: | Ciências médicas e da saúde Medical and Health sciences |
| URI: | https://hdl.handle.net/10216/117072 |
| Document Type: | Artigo em Revista Científica Internacional |
| Rights: | restrictedAccess |
| Appears in Collections: | FCNAUP - Artigo em Revista Científica Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 300288.1.pdf Restricted Access | 581.34 kB | Adobe PDF | Request a copy from the Author(s) | |
| 300288.pdf Restricted Access | 597.32 kB | Adobe PDF | Request a copy from the Author(s) |
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