Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties
- DOI
- 10.1016/j.focha.2023.100475
- Published
- 12
- Container
- Food Chemistry Advances
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.focha.2023.100475,
title = {Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties},
author = {Tahereh Najib and Mohamad Mehdi Heydari and Kaiyang Tu and Miranda Vu and Venkatesh Meda},
year = {2023},
journal = {Food Chemistry Advances},
doi = {10.1016/j.focha.2023.100475},
url = {https://doi.org/10.1016/j.focha.2023.100475}
}RIS
TY - JOUR TI - Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties AU - Tahereh Najib AU - Mohamad Mehdi Heydari AU - Kaiyang Tu AU - Miranda Vu AU - Venkatesh Meda PY - 2023 JO - Food Chemistry Advances DO - 10.1016/j.focha.2023.100475 UR - https://doi.org/10.1016/j.focha.2023.100475 ER -
APA
Najib, T., Heydari, M. M., Tu, K., Vu, M., & Meda, V. (2023). Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties. Food Chemistry Advances. https://doi.org/10.1016/j.focha.2023.100475
Source records
- doaj · retrieved 2026-09-25T14:11:08.501Z