RT @FrontNutrition: New Research: The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimb…
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New Research: The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas: High pressure processing is a non-thermal method for preservation of various foods while… https://t.co/EFyp
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I am very pleased to share the first research article from my Doctoral studies. Big thanks to my supervisors @SJB_Ag and Dr Stuart Johnson for their support and guidance. https://t.co/SrMV39aaMZ