Effect of processing on the in vitro and in vivo protein quality of red and green lentils ( Lens culinaris )

出版年份 2018 全文链接

标题

作者

关键词

Protein quality, Lentil, Extrusion, PER, PDCAAS, In vitro

出版物

Volume 240, Issue -, Pages 588-593

出版商

Elsevier BV

发表日期

2017-07-26

DOI

10.1016/j.foodchem.2017.07.129

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