A carregar...
Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes
Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7823294/ https://ncbi.nlm.nih.gov/pubmed/33375299 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010047 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|