Impact of processing and storage on protein digestibility and bioavailability of legumes
Version 2 2024-06-04, 15:23
Version 1 2022-03-25, 08:16
journal contribution
posted on 2024-06-04, 15:23 authored by J Gu, A Bk, H Wu, P Lu, MA Nawaz, Colin BarrowColin Barrow, FR Dunshea, Hafiz SuleriaHafiz SuleriaImpact of processing and storage on protein digestibility and bioavailability of legumes
History
Journal
Food Reviews InternationalPagination
1-28Location
London, Eng.ISSN
8755-9129eISSN
1525-6103Language
EnglishPublication classification
C1 Refereed article in a scholarly journalPublisher
Taylor & FrancisUsage metrics
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Keywords
ACID SCORE PDCAASANTI NUTRITIONAL FACTORSANTINUTRITIONAL FACTORSBEANS PHASEOLUS-VULGARISCHEMICAL-COMPOSITIONCICER-ARIETINUM L.DIETARY FIBER FRACTIONSFood Science & TechnologyFUNCTIONAL-PROPERTIESHARD-TO-COOKin vitro protein digestibility and bioavailabilityIN-VITRO PROTEINLegumesLife Sciences & BiomedicineNutrition & DieteticsphytochemicalsprocessingScience & Technologystorage3006 Food sciences4102 Ecological applications
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