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How Cooking Time Affects In Vitro Starch and Protein Digest..:
Dorine Duijsens
;
Sarah H. E. Verkempinck
;
Audrey De Coster
...
https://www.mdpi.com/2304-8158/12/3/525. , 2023
Link:
https://doi.org/10.3390/foods12030525
RT Journal T1
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1f9bcdda49b843e9a386fb9129456c36&Exemplar=1&LAN=DE A1 Dorine Duijsens A1 Sarah H. E. Verkempinck A1 Audrey De Coster A1 Katharina Pälchen A1 Marc Hendrickx A1 Tara Grauwet PB MDPI AG YR 2023 K1 lentil K1 thermal treatment K1 amylolysis K1 proteolysis K1 INFOGEST K1 digestion kinetics K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/3/525 LK http://dx.doi.org/https://doi.org/10.3390/foods12030525 DO https://doi.org/10.3390/foods12030525 SF ELIB - SuUB Bremen
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