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

Food ChemistryProtein ChemistryFourier TransformBiochemistryProtein FoldingSpectroscopySecondary StructureNatural SciencesFood AnalysisInfrared SpectroscopyAlternative Protein SourceLegume ScienceMedicineBiophysicsTreated Legume Proteins