Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients

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作者：
Duijsens, D. [1 ]
Pälchen, K. [1 ]
De Coster, A. [1 ]
Verkempinck, S.H.E. [1 ]
Hendrickx, M.E. [1 ]
Grauwet, T. [1 ]
机构：
[1] Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, Leuven,3001, Belgium
来源：
Food Research International | 2022年 / 158卷
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