Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours

Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 105, March 2018, Pages 371-383

Chávez-Murillo Carolina Estefanía, Veyna-Torres Jorge Ivan, Cavazos-Tamez Luisa María, de la Rosa-Millán Julián, Serna-Saldívar Sergio Othon,