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.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2022

Alea: 154

Mota: Artikulua

DOI: 10.1016/J.LWT.2021.112713 GOOGLE SCHOLAR lock_openSarbide irekia editor

Objetivos de desarrollo sostenible

Datuen iturria: Scopus