Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

  1. Gallo, V.
  2. Romano, A.
  3. Miralles, B.
  4. Ferranti, P.
  5. Masi, P.
  6. Santos-Hernández, M.
  7. Recio, I.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2022

Volum: 154

Tipus: Article

DOI: 10.1016/J.LWT.2021.112713 GOOGLE SCHOLAR lock_openAccés obert editor

Objetivos de desarrollo sostenible

Font de les dades: Scopus