豆类和谷物：物理化学特性、技术创新与营养挑战
Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges.
作者信息
Abdel-Aal El-Sayed M
机构信息
Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
出版信息
Foods. 2023 Dec 19;13(1):5. doi: 10.3390/foods13010005.
Abstract
Legume dry seeds (pulses) and cereal kernels or caryopses (grains) are staple foods worldwide and the primary supply of energy, protein, and fiber in our diet [...].
摘要
豆类干种子（豆类）和谷物籽粒或颖果（谷物）是全球的主食，也是我们饮食中能量、蛋白质和纤维的主要来源[...]。
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