Plant proteins and their digestibility
Author:
Publisher
Elsevier
Reference124 articles.
1. Effect of soaking and boiling on anti-nutritional factors, oligosaccharide contents and protein digestibility of newly developed bambara groundnut cultivars;Adeleke;Turkish Journal of Agriculture-Food Science and Technology,2017
2. Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates;Adenekan;Food Science and Nutrition,2018
3. The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed;Adu;Journal of Food Science and Technology,2015
4. Effect of drying on nutritional and functional quality and electrophoretic pattern of soy flour from sprouted soybean (Glycine max);Agrahar-Murugkar;Journal of Food Science and Technology,2010
5. Effect of sorbic acid on the storage quality of kaladhi-an acid coagulated milk product;Ahmed;Journal of Food Science and Technology,2014
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