Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleChanges in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein.AuthorsLin, Zexue; Liu, Lu; Qin, Wanyu; Wang, Aixia; Nie, Mengzi; Xi, Huihan; Chen, Zhiying; He, Yue; Wang, Fengzhong; Tong, Li‐TaoPublicationInternational Journal of Food Science & Technology, 2022, Vol 57, Issue 2, p1150ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.15483