Effect of processing on the in vitro and in vivo...

Food Chemistry 2018 / 02 Vol. 240

Effect of processing on the in vitro and in vivo protein quality of red and green lentils ( Lens culinaris )

Nosworthy, Matthew G., Medina, Gerardo, Franczyk, Adam J., Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, House, James D.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
240
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.07.129
Date:
February, 2018
File:
PDF, 411 KB
english, 2018
Conversion to is in progress
Conversion to is failed