Determination of the protein quality of cooked Canadian pulses-Reference-Cited by-同舟云学术

Determination of the protein quality of cooked Canadian pulses

Published:2017-06-20 Issue:4 Volume:5 Page:896-903
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Nosworthy Matthew G.¹,Neufeld Jason¹,Frohlich Peter²,Young Gina²,Malcolmson Linda²,House James D.¹³⁴⁵⁶^ORCID

Affiliation:

1. Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB Canada

2. Canadian International Grains Institute; Winnipeg MB Canada

3. Richardson Centre for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg MB Canada

4. Department of Food Science; University of Manitoba; Winnipeg MB Canada

5. Canadian Centre for Agri-Food Research in Health and Medicine and University of Manitoba; Winnipeg MB Canada

6. Department of Animal Science; University of Manitoba; Winnipeg MB Canada

Funder

Pulse Canada

Publisher

Wiley

Subject

Food Science

Reference31 articles.

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3. Laboratory analysis Proximate composition of the three meals, protein concentrates and isolates;Bhatty;Plant Foods for Human Nutrition,1984

4. Cooking and warm-holding: Effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris);Candela;Journal of Agricultural and Food Chemistry,1997

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