TY  - SER
AU  - Carvalho,A.W.de
AU  - Natal,D.I.G.
AU  - Silva,C.O.da
AU  - Dantas,M.I.de S.
AU  - Barros,E.G.de
AU  - Ribeiro,S.M.R.
AU  - Costa,N.M.B.
AU  - Martino,H.S.D.
TI  - Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
KW  - TRATAMENTO TÉRMICO
KW  - ANÁLISE QUÍMICA
KW  - PROTEÍNA
KW  - AMINOÁCIDO
UR  - http://www.scielo.br/pdf/cta/v33n2/aop_cta_5845.pdf
ER  -