How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility
Author:
Affiliation:
1. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S) KU Leuven Leuven Belgium
Funder
Fonds Wetenschappelijk Onderzoek
KU Leuven
H2020 Marie Skłodowska-Curie Actions
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12826
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2. A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES? THE INFLUENCE OF STORAGE AND PROCESSING
3. Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing
4. Starches, Sugars and Obesity
5. Gastrointestinal Tolerance and Microbiome Response to Snacks Fortified with Pea Hull Fiber: A Randomized Trial in Older Adults
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