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Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans
Research article (Foods, 2021) · cited 24× · AI/ML
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans
Summary
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans is a scholarly article[1].
Key Facts
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-hydrothermal-processing-duration-on-the-texture-starch-and-protein-in-vitro-digestibility-of-cowpeas-chickpea
MLA“Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-hydrothermal-processing-duration-on-the-texture-starch-and-protein-in-vitro-digestibility-of-cowpeas-chickpea.
BibTeX@misc{4ortxyz_effects-of-hydrothermal-processing-duration-on-the-texture-starch-and-protein-in-vitro-digestibility-of-cowpeas-chickpea_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-hydrothermal-processing-duration-on-the-texture-starch-and-protein-in-vitro-digestibility-of-cowpeas-chickpea}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans — https://4ort.xyz/entity/effects-of-hydrothermal-processing-duration-on-the-texture-starch-and-protein-in-vitro-digestibility-of-cowpeas-chickpea (retrieved 2026-05-24)
