Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

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dc.contributor.authorShela Gorinstein
dc.contributor.authorElke Pawelzik
dc.contributor.authorEfren Delgado-Licon
dc.contributor.authorKazutaka Yamamoto
dc.contributor.authorShoichi Kobayashi
dc.contributor.authorHajime Taniguchi
dc.contributor.authorRatiporn Haruenkit
dc.contributor.authorYong-Seo Park
dc.contributor.authorSoon-Teck Jung
dc.contributor.authorJerzy Drzewiecki
dc.contributor.authorSimon Trakhtenberg
dc.date.accessioned2025-07-21T05:47:48Z
dc.date.issued2004-02-01
dc.identifier.doi10.1046/j.0950-5423.2003.00773.x
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/582
dc.subject.classificationProbiotics and Fermented Foods
dc.titleUse of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins
dc.typeArticle

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