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
Topics & Concepts
Food scienceStarchChemistryIn vitroCotyledonMicrostructureDigestion (alchemy)Raw materialBotanyChromatographyBiochemistryBiologyOrganic chemistryCrystallographyFood composition and propertiesProteins in Food SystemsSeed and Plant Biochemistry