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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...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | 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 |
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