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Impact of processing and storage on protein digestibility and bioavailability of legumes

journal contribution

posted on 2022-01-01, 00:00 authored by J Gu, A Bk, H Wu, P Lu, M A Nawaz, Colin BarrowColin Barrow, F R Dunshea, Hafiz SuleriaHafiz Suleria

Impact of processing and storage on protein digestibility and bioavailability of legumes

History

Journal

Food Reviews International

Pagination

1 - 28

Publisher

Taylor & Francis

Location

London, Eng.

Publisher DOI

https://doi.org/10.1080/87559129.2022.2039690

ISSN

8755-9129

eISSN

1525-6103

Language

English

Author URL

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000758607100001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

Publication classification

C1 Refereed article in a scholarly journal

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Keywords

ACID SCORE PDCAAS ANTI NUTRITIONAL FACTORS ANTINUTRITIONAL FACTORS BEANS PHASEOLUS-VULGARIS CHEMICAL-COMPOSITION CICER-ARIETINUM L.DIETARY FIBER FRACTIONS Food Science & Technology FUNCTIONAL-PROPERTIES HARD-TO-COOK in vitro protein digestibility and bioavailability IN-VITRO PROTEIN Legumes Life Sciences & Biomedicine Nutrition & Dietetics phytochemicals processing Science & Technology storage

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All Rights Reserved

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