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Studies by this author
1 study attributed to Adam Franczyk on the platform. Click a card to read the full analysis.
Study
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).
To determine the effect of extrusion, baking, and cooking on the protein quality of red and green lentils, using a rodent bioassay and comparing it with an in vitro method of protein quality determination.
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