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Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content

Gexiao Sun, Peiji Ni, Edmond Lam, Sabahudin Hrapovic, Deng‐Jin Bing, Bianyun Yu, Yongfeng Ai

2022Food Chemistry26 citationsDOI

Topics & Concepts

AmyloseStarchFood scienceResistant starchChemistryProtein digestibilityIn vitroPea proteinBiochemistryFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems
Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content | Litcius