Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model-Reference-Cited by-同舟云学术

Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model

Published:2023-11 Issue: Volume:173 Page:113264
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Martineau-Côté Delphine,Achouri Allaoua^ORCID,Pitre Mélanie^ORCID,Wanasundara Janitha,Karboune Salwa^ORCID,L'Hocine Lamia

Publisher

Elsevier BV

Subject

Food Science

Reference96 articles.

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5. Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol;Ariëns;Journal of Functional Foods,2021

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