Crossmark

Effect of processing techniques on in vitro protein digestibility, antinutrients, and functional properties of selected plant-based foods

Published Online: 2025-12-19

Published Print: 2026-03

Authors

Saikia, Doli

Gupta, Soumya https://orcid.org/0000-0002-3320-8081
Saini, Ramesh Kumar
Funding

Funding for this research was provided by:

University of Petroleum and Energy Studies (University of Petroleum and Energy Studies)
License Information

Text and Data Mining valid from 2025-12-19

Version of Record valid from 2025-12-19
More Information

Article History

Received: 24 July 2025

Accepted: 26 November 2025

First Online: 19 December 2025

Declarations

:

: The authors declare no conflict of interest.

Document is current