Work

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

Year: 2011

Type: article

Source: Amino Acids

DOI: 10.1007/s00726-011-1151-4

Authors: M. Carbonaro, P. Maselli, A. Nucara

Institutions: Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Sapienza University of Rome

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1967658860

FWCI: 3.973

Cites: 43

Cited by: 496

Related to: 10