Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour
- Gallo, V.
- Romano, A.
- Miralles, B.
- Ferranti, P.
- Masi, P.
- Santos-Hernández, M.
- Recio, I.
Zeitschrift:
LWT
ISSN: 0023-6438
Datum der Publikation: 2022
Ausgabe: 154
Art: Artikel
