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Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model

Delphine Martineau-Côté, Allaoua Achouri, Mélanie Pitre, Janitha P.D. Wanasundara, Salwa Karboune, Lamia L’Hocine

2023Food Research International29 citationsDOI

Topics & Concepts

Vicia fabaLegumeFood scienceDigestion (alchemy)Protein digestibilityBiologyProtein qualitySoy proteinTrypsin inhibitorAmino acidChemistryAgronomyTrypsinBiochemistryEnzymeChromatographyPhytase and its ApplicationsProteins in Food SystemsGenetic and Environmental Crop Studies
Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model | Litcius