Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
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https://zenodo.org/record/5873061
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The data used for the graphs in the paper:
Pälchen, Katharina; Bredie, Wender, L.P.; Duijsens, Dorine; de Castilo, Alan; Hendrickx, Marc; Van Loey, Ann; Raben, Anne; Grauwet, Tara; 2022. Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations. Food Research International, 111245.
https://doi.org/10.1016/j.foodres.2022.111245
创建时间：
2022-04-25
