NITRAYOVÁ, S. .; BRESTENSKÝ, M. .; PATRÁŠ, P. . Comparison of two methods of protein quality evaluation in rice, rye and barley as food protein sources in human nutrition. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 762–766, 2018. DOI: 10.5219/991. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/991. Acesso em: 22 nov. 2024.