In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition
Adetiya Rachman(Lincoln University), Charles S. Brennan(Taylor's University), James D. Morton(Lincoln University), Damir D. Torrico(University of Illinois Urbana-Champaign), Margaret A. Brennan(Manchester Metropolitan University)
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