Article Versions Notes

Bresciani A, Emide D, Saitta F, Fessas D, Iametti S, Barbiroli A, Marti A. Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties. Molecules. 2022; 27(4):1266. https://doi.org/10.3390/molecules27041266

Bresciani, Andrea, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, and Alessandra Marti. 2022. "Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties" Molecules 27, no. 4: 1266. https://doi.org/10.3390/molecules27041266

Bresciani, A., Emide, D., Saitta, F., Fessas, D., Iametti, S., Barbiroli, A., & Marti, A. (2022). Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties. Molecules, 27(4), 1266. https://doi.org/10.3390/molecules27041266