Screened — Not Fully Processed

This study passed a relevance screen (metadata, classification, and summary) during evidence search, but its full analysis (claims, mechanisms, insights) has not been generated yet.

How cooking changes lentil protein quality

Original Title

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).

doi:10.1016/j.foodchem.2017.07.129