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.

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DOI: 10.1016/J.LWT.2021.112713 GOOGLE SCHOLAR lock_openOpen access editor

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