Načítá se...
The Effect of Processing on Digestion of Legume Proteins
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)avail...
Uloženo v:
| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2019
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6616939/ https://ncbi.nlm.nih.gov/pubmed/31238515 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060224 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|