Protein quality of cereals: Technological and functional perspectives
Zita Avelar, Ricardo N. Pereira, António A. Vicente, Rui M. Rodrigues
Topics & Concepts
Food scienceFood industryBusinessPosttranslational modificationBiotechnologyFood technologyFunctional foodFood qualityProduct (mathematics)Food productsSustainabilityQuality (philosophy)ChemistryBiologyBiochemistryMathematicsEcologyGeometryEpistemologyPhilosophyEnzymeProteins in Food SystemsFood composition and propertiesPhytase and its Applications