Hydrolysed pea proteins mitigate in vitro wheat starch digiestibility

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Hydrocolloids
Volume79
Pages (from-to)117-126
Number of pages10
ISSN0268-005X
DOIs
Publication statusPublished - 2018

    Research areas

  • Pea proteins, Protein-hydrolysis, Starch, In vitro digestibility

ID: 188634777