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1 Ergebnisse
1
Effects of Hydrothermal Processing Duration on the Texture,..:
Prit Khrisanapant
;
Sze Ying Leong
;
Biniam Kebede
.
https://www.mdpi.com/2304-8158/10/6/1415. , 2021
Link:
https://doi.org/10.3390/foods10061415
RT Journal T1
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:80ee3935f92042a5a6f5574cffa1bbc3&Exemplar=1&LAN=DE A1 Prit Khrisanapant A1 Sze Ying Leong A1 Biniam Kebede A1 Indrawati Oey PB MDPI AG YR 2021 K1 legumes K1 hydrothermal processing K1 texture K1 starch digestion K1 protein digestion K1 simulated digestion K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/6/1415 LK http://dx.doi.org/https://doi.org/10.3390/foods10061415 DO https://doi.org/10.3390/foods10061415 SF ELIB - SuUB Bremen
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