Nitrogen Solubility of Cereals and Legumes Subjected to Micronization-Reference-Cited by-同舟云学术

Nitrogen Solubility of Cereals and Legumes Subjected to Micronization

Published:1998-09-04 Issue:10 Volume:46 Page:4150-4157
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zheng G. H.¹,Fasina O.¹,Sosulski F. W.¹,Tyler R. T.¹

Affiliation:

1. Department of Applied Microbiology and Food Science and Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8 Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980235i

Reference20 articles.

Cited by 36 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. Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils;Foods;2023-04-20

2. Effects of Extruded Corn with Different Gelatinization Degrees on Feed Preference, Growth Performance, Nutrient Digestibility, and Fecal Microbiota of Weaning Piglets;Animals;2023-03-03

3. Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties;Food Chemistry Advances;2022-10

4. Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds;LWT;2022-01

5. Hydrothermal treatments affect the development of the hard‐to‐cook defect in cowpeas;Legume Science;2021-10-05