Protein quality of cereals: Digestibility determination and processing impacts-Reference-Cited by-同舟云学术

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Protein quality of cereals: Digestibility determination and processing impacts

Published:2024-05 Issue: Volume:117 Page:103892
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sá Amanda G.A.,House James D.^ORCID

Publisher

Elsevier BV

Reference92 articles.

1. Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates;Adenekan;Food Sci. Nutr.,2018

2. Evaluation of the nutritional quality of the grain protein of new amaranths varieties;Aguilar;Plant Foods Hum. Nutr.,2015

3. Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain;Albarracín;Int. J. Food Sci. Nutr.,2015

4. The potential for utilizing the seed crop amaranth (Amaranthus spp.) in East Africa as an alternative crop to support food security and climate change mitigation;Alemayehu;J. Agron. Crop Sci.,2015

5. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends Food Sci. Technol.,2010

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