Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada
María E. Rodríguez Espinosa, Víctor H. Guevara‐Oquendo, Rex W. Newkirk, Peiqiang Yu
Topics & Concepts
TanninRumenChemistryDry matterFood scienceDigestion (alchemy)Fourier transform infrared spectroscopyProtein degradationAnimal scienceBiochemistryChromatographyBiologyFermentationPhysicsQuantum mechanicsPhytase and its ApplicationsAgricultural pest management studiesAgronomic Practices and Intercropping Systems