Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours - Concepedia

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Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours

135

Citations

35

References

2017

Year

Carolina Estefanía Chávez‐Murillo, Jorge Ivan Veyna-Torres, Luisa María Cavazos-Tamez, Julián de la Rosa Millán, Sergio O. Serna‐Saldívar

Food Research International

Food ChemistryBiomanufacturingEngineeringBiochemistryFood AnalysisVitro StarchBiotechnologyProtein DigestionFood ProcessingAtr-ftir Molecular InteractionsFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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