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Carbonaro, M., Maselli, P. and Nucara, A. (2011) Relationship between Digestibility and Secondary Structure of Raw and Thermally Treated Legume Proteins: A Fourier Transform Infrared (FT-IR) Spectroscopic Study. Amino Acids, 43, 911-921.
https://doi.org/10.1007/s00726-011-1151-4

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