Effect of processing on the protein digestibility and mineral bioavailability of legumes.
- DOI
- 10.1016/j.foodres.2026.118938
- Published
- 2026 May 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.118938,
title = {Effect of processing on the protein digestibility and mineral bioavailability of legumes.},
author = {Auer J and Duivenvoorde L and van der Zande M and Alminger M and Castaneda LAF and Lu J and Tizzanini G and Zamaratskaia G and Högberg A and Langton M},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.118938},
url = {https://doi.org/10.1016/j.foodres.2026.118938}
}RIS
TY - JOUR TI - Effect of processing on the protein digestibility and mineral bioavailability of legumes. AU - Auer J AU - Duivenvoorde L AU - van der Zande M AU - Alminger M AU - Castaneda LAF AU - Lu J AU - Tizzanini G AU - Zamaratskaia G AU - Högberg A AU - Langton M PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.118938 UR - https://doi.org/10.1016/j.foodres.2026.118938 ER -
APA
J, A., L, D., M, V. D. Z., M, A., LAF, C., J, L., G, T., G, Z., A, H., & M, L. (2026). Effect of processing on the protein digestibility and mineral bioavailability of legumes.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.118938
Source records
- pubmed · retrieved 2026-09-26T08:57:00.084Z