| scholarly article | Q13442814 |
| P356 | DOI | 10.1007/S11130-014-0408-Y |
| P8608 | Fatcat ID | release_zogumpqq6vanjmwkiifvl2uqwa |
| P698 | PubMed publication ID | 24590456 |
| P5875 | ResearchGate publication ID | 260485476 |
| P2093 | author name string | Ana María Calderón de la Barca | |
| Alma Rosa Islas-Rubio | |||
| Francisco Vasquez-Lara | |||
| Luis Enrique Molina-Jacott | |||
| María Del Carmen Granados-Nevárez | |||
| P2860 | cites work | Nutritional properties of quality protein maize and chickpea extruded based weaning food | Q34605096 |
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| Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease | Q38117248 | ||
| Application and opportunities of pulses in food system: a review | Q38134418 | ||
| Whole-grain consumption is associated with diet quality and nutrient intake in adults: the National Health and Nutrition Examination Survey, 1999-2004. | Q42876887 | ||
| Adoption of American Heart Association 2020 ideal healthy diet recommendations prevents weight gain in young adults | Q44993898 | ||
| Dietary modeling shows that substitution of whole-grain for refined-grain ingredients of foods commonly consumed by US children and teens can increase intake of whole grains. | Q51012821 | ||
| Protein and amino acid requirements in human nutrition. | Q55049058 | ||
| Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process | Q62073220 | ||
| Commercial soy protein ingredients as isoflavone sources for functional foods | Q79859363 | ||
| Dietary protein quality evaluation in human nutrition. Report of an FAQ Expert Consultation | Q86144511 | ||
| P433 | issue | 2 | |
| P304 | page(s) | 128-133 | |
| P577 | publication date | 2014-06-01 | |
| P1433 | published in | Plant Foods for Human Nutrition | Q3391507 |
| P1476 | title | Development and evaluation of a nutritionally enhanced multigrain tortilla snack. | |
| P478 | volume | 69 |
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