Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients
Dorine Duijsens, Katharina Pälchen, Audrey De Coster, S.H.E. Verkempinck, Marc Hendrickx, Tara Grauwet
Food Research International
Concepts
Food scienceStarchChemistryIn vitroCotyledonMicrostructureDigestion (alchemy)Raw material