Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods
- DOI
- 10.1007/s11130-026-01576-z
- Published
- 2026-10-07
- Container
- Plant Foods for Human Nutrition
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s11130-026-01576-z,
title = {Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods},
author = {Lucia Crysanthy Soedirga and Alphen Rianto and Nuri Arum Anugrahati and Intan Cidarbulan Matita and Florecita Meisy Natasya Sanaky},
year = {2026},
journal = {Plant Foods for Human Nutrition},
doi = {10.1007/s11130-026-01576-z},
url = {https://doi.org/10.1007/s11130-026-01576-z}
}RIS
TY - JOUR TI - Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods AU - Lucia Crysanthy Soedirga AU - Alphen Rianto AU - Nuri Arum Anugrahati AU - Intan Cidarbulan Matita AU - Florecita Meisy Natasya Sanaky PY - 2026 JO - Plant Foods for Human Nutrition DO - 10.1007/s11130-026-01576-z UR - https://doi.org/10.1007/s11130-026-01576-z ER -
APA
Soedirga, L. C., Rianto, A., Anugrahati, N. A., Matita, I. C., & Sanaky, F. M. N. (2026). Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-026-01576-z
Source records
- crossref · retrieved 2026-11-11T02:02:13.831Z