Effect of soaking process on nutritional quality and protein solubility of some legume seeds-Reference-Cited by-同舟云学术

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Effect of soaking process on nutritional quality and protein solubility of some legume seeds

Published:2000-10-01 Issue:5 Volume:44 Page:339-343
ISSN:0027-769X
Container-title:Nahrung/Food
language:
Short-container-title:Nahrung

Author:

El-Adawy T. A.,Rahma E. H.,El-Bedawy A. A.,Sobihah T. Y.

Publisher

Wiley

Subject

Food Science

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Extraction and characterization of mung bean proteins using different alkaline solutions;Food Science and Biotechnology;2024-06-24

2. Impact of Pretreatments on Protein Digestibility and Chemical and Functional Properties of Selected Underutilized Legumes;ACS Food Science & Technology;2024-04-29

3. Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components;Discover Food;2024-02-15

4. The effect of soaking of white and red varieties of Sorghum bicolor flour on its antioxidant, antidiabetic and physicochemical properties;Food and Humanity;2023-12

5. Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils (Lens Culinaris Medik.): A Review;Food Reviews International;2023-08-23

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