Items where authors include "Nosworthy, MG"

Article

Nosworthy, MG, Hernandez Alvarez, AJ orcid.org/0000-0003-4154-8630, Franczyk, AJ et al. (6 more authors) (2023) Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties. Cereal Chemistry, 100 (2). pp. 460-472. ISSN 0009-0352

Book Section

Hernandez Alvarez, AJ orcid.org/0000-0003-4154-8630, Nosworthy, MG and Mondor, M (2022) Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products. In: Manickavasagan, A, Lim, L-T and Amanat, A, (eds.) Plant Protein Foods. Springer . ISBN 978-3-030-91205-5