Items where authors include "Sánchez‐Velázquez, OA"

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

Sánchez‐Velázquez, OA, Ribéreau, S, Mondor, M et al. (3 more authors) (2021) Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses. Legume Science, 3 (2). e88. ISSN 2639-6181