Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends
Esther Staes, Dorine Duijsens, Rik Daems, Masha Mikhalski, Ann Van Loey, Tara Grauwet
Topics & Concepts
Digestion (alchemy)Food scienceStarchIn vitroChemistryFraction (chemistry)Wheat flourBiochemistryChromatographyFood composition and propertiesProteins in Food SystemsPhytase and its Applications