Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility. Maghaydah S, Alrosan M, Alu'datt MH, Razzak Mahmood AA, et al. Int J Food Sci Nutr 2025 Feb 19:1-13. doi: 10.1080/09637486.2025.2465763.

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Maghaydah S, Alrosan M, Alu'datt MH, Razzak Mahmood AA, et al. Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility. Int J Food Sci Nutr 2025 Feb 19:1-13. doi: 10.1080/09637486.2025.2465763.
PMID: 39972541