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Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality

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hal-03894436 , version 1 (12-12-2022)

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  • HAL Id : hal-03894436 , version 1

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Charlotte Lefèvre, Philippe Bohuon, Christian Mestres. Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality. 35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland. ⟨hal-03894436⟩
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