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Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.
Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD. Nosworthy MG, et al. Among authors: house jd. J Agric Food Chem. 2017 May 17;65(19):3919-3925. doi: 10.1021/acs.jafc.7b00697. Epub 2017 May 9. J Agric Food Chem. 2017. PMID: 28452476
Determination of the protein quality of cooked Canadian pulses.
Nosworthy MG, Neufeld J, Frohlich P, Young G, Malcolmson L, House JD. Nosworthy MG, et al. Among authors: house jd. Food Sci Nutr. 2017 Jun 20;5(4):896-903. doi: 10.1002/fsn3.473. eCollection 2017 Jul. Food Sci Nutr. 2017. PMID: 28748078 Free PMC article.
168 results