In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness
Dorine Duijsens, Alan Isaac Alfie Castillo, S.H.E. Verkempinck, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Topics & Concepts
Food scienceChemistryIngredientProteolysisDigestion (alchemy)StarchNutrientRaw materialBiochemistryEnzymeChromatographyOrganic chemistryFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems