The Effect of Processing on Digestion of Legume Proteins

The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)avail...

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Detalles Bibliográficos
Autores principales: Drulyte, Donata, Orlien, Vibeke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Commentary
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616939/
https://www.ncbi.nlm.nih.gov/pubmed/31238515
http://dx.doi.org/10.3390/foods8060224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616939/
https://www.ncbi.nlm.nih.gov/pubmed/31238515
http://dx.doi.org/10.3390/foods8060224

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