Structure and in vitro digestibility of grass pea (Lathyrus...

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European Food Research and Technology 2019 / 6

Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment

Romano, A., Giosafatto, C. V. L., Al-Asmar, A., Masi, P., Romano, R., Mariniello, L.
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03305-0
Date:
June, 2019
File:
PDF, 1.09 MB
english, 2019
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