Effect of alkaline hydrolysis on the quantity of extractable protein fractions (prolamin, albumin, globulin and glutelin) in Jatropha curcas seed cake · Peerford
Artigo · Revista · 2009
Effect of alkaline hydrolysis on the quantity of extractable protein fractions (prolamin, albumin, globulin and glutelin) in Jatropha curcas seed cake