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Seed Protein of Lentils: Current Status, Progress, and Food Applications.
Khazaei, Hamid; Subedi, Maya; Nickerson, Mike; Martínez-Villaluenga, Cristina; Frias, Juana; Vandenberg, Albert.
Afiliação
  • Khazaei H; Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada. hamid.khazaei@usask.ca.
  • Subedi M; Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
  • Nickerson M; Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
  • Martínez-Villaluenga C; Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
  • Frias J; Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
  • Vandenberg A; Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Foods ; 8(9)2019 Sep 04.
Article em En | MEDLINE | ID: mdl-31487958
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article