ORIGINAL RESEARCH
Accepted on 18 Feb 2025
Impact of bio-processing treatments on the nutritional and anti-diabetic enzyme inhibitory properties of black wheat, barnyard millet, and black soybean
doi 10.3389/fnut.2025.1554993
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Plant-Based Foods: the Impact of Processing on Health
Plant-Based Foods: the Impact of Processing on Health
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Frontiers in Nutrition
- Nutrition and Food Science Technology
- Nutrition and Sustainable Diets
- Food Chemistry
- Nutrition and Microbes
- Nutrition and Metabolism
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Frontiers in Sustainable Food Systems
- 3.7 impact factor
- 5.6 citescore
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