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

Ano de publicación: 2022

Volume: 154

Tipo: Artigo

DOI: 10.1016/J.LWT.2021.112713 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus