Cereal–Legume Food Matrices as Functional Systems: Processing-Driven Synergies in Nutrition, Bioactive Compounds and Sensory Acceptability
- DOI
- 10.3390/molecules31122033
- Published
- 2026-06-10
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31122033,
title = {Cereal–Legume Food Matrices as Functional Systems: Processing-Driven Synergies in Nutrition, Bioactive Compounds and Sensory Acceptability},
author = {Shonisani Eugenia Ramashia and Mmaphuti Abashone Ratau and Gbeminiyi Olamiti},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31122033},
url = {https://doi.org/10.3390/molecules31122033}
}RIS
TY - JOUR TI - Cereal–Legume Food Matrices as Functional Systems: Processing-Driven Synergies in Nutrition, Bioactive Compounds and Sensory Acceptability AU - Shonisani Eugenia Ramashia AU - Mmaphuti Abashone Ratau AU - Gbeminiyi Olamiti PY - 2026 JO - Molecules DO - 10.3390/molecules31122033 UR - https://doi.org/10.3390/molecules31122033 ER -
APA
Ramashia, S. E., Ratau, M. A., & Olamiti, G. (2026). Cereal–Legume Food Matrices as Functional Systems: Processing-Driven Synergies in Nutrition, Bioactive Compounds and Sensory Acceptability. Molecules. https://doi.org/10.3390/molecules31122033
Source records
- crossref · retrieved 2026-09-26T20:45:14.135Z