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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 SuleriaImpact of processing and storage on protein digestibility and bioavailability of legumes
History
Journal
Food Reviews InternationalPagination
1 - 28Publisher
Taylor & FrancisLocation
London, Eng.Publisher DOI
ISSN
8755-9129eISSN
1525-6103Language
EnglishPublication classification
C1 Refereed article in a scholarly journalUsage metrics
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Categories
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 & Technologystorage