Effect of differential processing methods on L-Dopa and protein quality in velvet bean, an underutilized pulse
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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3. Proteins From Pulses: Food Processing and Applications;Reference Module in Food Science;2023
4. Velvet bean ( Mucuna pruriens ): A sustainable protein source for tomorrow;Legume Science;2022-12-29
5. Development and Validation of a Reversed-Phase HPLC Method with UV Detection for the Determination of L-Dopa in Vicia faba L. Broad Beans;Molecules;2022-11-02
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