Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
热加工方法对鹰嘴豆（Cicer arietinum）的蛋白质品质有不同的影响
期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1597
Nosworthy Matthew G, Medina Gerardo, Franczyk Adam J, Neufeld Jason, Appah Paulyn, Utioh Alphonsus, Frohlich Peter, Tar'an Bunyamin, House James D
