The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes

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dc.creatorTorres, Julieta
dc.creatorRutherfurd, Shane M
dc.creatorMuñoz, Luz Stella
dc.creatorPeters, Michael
dc.creatorMontoya, Carlos A.
dc.date2016-03
dc.date2016-01-13T15:48:49Z
dc.date2016-01-13T15:48:49Z
dc.date.accessioned2026-06-27T14:35:15Z
dc.identifierhttps://hdl.handle.net/10568/69527
dc.identifier.urihttp://hdl.handle.net/123456789/82481
dc.languageen
dc.publisherElsevier
dc.rightsLimited Access
dc.sourceTorres, Julieta; Rutherfurd, Shane M.; Muñoz, Luz S.; Peters, Michael; Montoya, Carlos A.. 2016. The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes. Food Chemistry 194: 377-382.
dc.subjectfeed crops
dc.subjectlegumes
dc.subjectproteins
dc.subjectcanavalia
dc.subjectlablab purpureus
dc.subjectsoaking
dc.subjectheating
dc.subjectleguminosas
dc.subjectproteinas
dc.subjectremojo
dc.subjectcalentamiento
dc.titleThe impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes
dc.typeJournal Article

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Centro Internacional de Agricultura Tropical (CIAT)