Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties-Reference-Cited by-同舟云学术

Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties

Published:2022-10 Issue: Volume:1 Page:100091
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Heydari Mohamad Mehdi^ORCID,Najib Tahereh,Meda Venkatesh^ORCID

Publisher

Elsevier BV

Reference72 articles.

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