Improving the Digestibility of Lentil Flours and Protein...

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International Journal of Food Properties 2016 / 02

Improving the Digestibility of Lentil Flours and Protein Isolate and Characterization of their Enzymatically Prepared Hydrolysates

Aryee, Alberta N.A., Boye, Joyce I.
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Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2015.1123269
Date:
February, 2016
File:
PDF, 1.48 MB
english, 2016
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