Khrisanapant, P.; Leong, S.Y.; Kebede, B.; Oey, I.
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods 2021, 10, 1415.
https://doi.org/10.3390/foods10061415
AMA Style
Khrisanapant P, Leong SY, Kebede B, Oey I.
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods. 2021; 10(6):1415.
https://doi.org/10.3390/foods10061415
Chicago/Turabian Style
Khrisanapant, Prit, Sze Ying Leong, Biniam Kebede, and Indrawati Oey.
2021. "Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans" Foods 10, no. 6: 1415.
https://doi.org/10.3390/foods10061415
APA Style
Khrisanapant, P., Leong, S. Y., Kebede, B., & Oey, I.
(2021). Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods, 10(6), 1415.
https://doi.org/10.3390/foods10061415