Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

✍ Scribed by Carbonaro, M.; Maselli, P.; Nucara, A.

• Book ID: 113052100
• Publisher: Springer
• Year: 2011
• Tongue: English
• Weight: 474 KB
• Volume: 43
• Category: Article
• ISSN: 0939-4451
• DOI: 10.1007/s00726-011-1151-4