CyTA - Journal of Food
Volume 19, 2021 - Issue 1
Research Article
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains
Efecto de los métodos de cocción sobre el contenido de proteínas y la concentración de neurotoxinas (β-ODAP) en los granos de guisante [chícharo, arveja] (Lathyrus sativus L.)
Surendra Barpetea International Center for Agricultural Research in the Dry Areas (ICARDA)-Food Legumes Research Platform, Amlaha-466113, Sehore, India;b ICARDA, BCIP, Rabat, MoroccoCorrespondence[email protected]
https://orcid.org/0000-0002-5547-8488
https://orcid.org/0000-0002-5547-8488, Priyanka Guptab ICARDA, BCIP, Rabat, Moroccohttps://orcid.org/0000-0002-4891-2223
https://orcid.org/0000-0002-4891-2223, Khalid Mahmood Khawarc Department of Field Crops, Faculty of Agriculture, Ankara University, Ankara, Turkeyhttps://orcid.org/0000-0001-5110-6014
https://orcid.org/0000-0001-5110-6014 & Shiv Kumarb ICARDA, BCIP, Rabat, MoroccoCorrespondence[email protected]
https://orcid.org/0000-0001-8407-3562
https://orcid.org/0000-0001-8407-3562