Influence of different amino acid scoring patterns on the protein quality of field peas
Amanda Gomes Almeida Sá(University of Manitoba), James D. House(University of Manitoba), Zhongyang Wan(University of Manitoba), Thomas D. Warkentin(University of Saskatchewan), Ambuj Bhushan Jha(University of Saskatchewan), Krishna Kishore Gali(National Research Council Canada)
Cited by 35
Related Papers
Draft genome sequence of chickpea (Cicer arietinum) provides a resource for trait improvement
|Nature Biotechnology|2013|1.3k
Plant proteins as high-quality nutritional source for human diet
|Trends in Food Science & Technology|2020|580
Food processing for the improvement of plant proteins digestibility
|Critical Reviews in Food Science and Nutrition|2019|419
A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries
|Trends in Food Science & Technology|2017|302
Biofortification of Pulse Crops: Status and Future Perspectives
|Plants|2020|219