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Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 460, doi. 10.1002/cche.10623
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- Article
Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 218, doi. 10.1002/cche.10504
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- Article
Impact of cooking on the protein quality of Russet potatoes.
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- Food Science & Nutrition, 2023, v. 11, n. 12, p. 8131, doi. 10.1002/fsn3.3734
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- Article
The in vivo and in vitro protein quality of three hemp protein sources.
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- Food Science & Nutrition, 2023, v. 11, n. 11, p. 7264, doi. 10.1002/fsn3.3652
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- Article
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 4473, doi. 10.1007/s11694-023-01985-7
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- Article
Comparison of methodologies used to define the protein quality of human foods and support regulatory claims.
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- Applied Physiology, Nutrition & Metabolism, 2020, v. 45, n. 9, p. 917, doi. 10.1139/apnm-2019-0757
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- Article
Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1847, doi. 10.1007/s00217-022-04010-1
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- Article
Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba).
- Published in:
- Nutrients, 2018, v. 10, n. 6, p. 671, doi. 10.3390/nu10060671
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- Article
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2950, doi. 10.1002/fsn3.1597
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- Article
Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2932, doi. 10.1002/fsn3.1146
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- Article