Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads

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Title
Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads
Authors
Keywords
Pea, Bread, Roasting, Encapsulation, Starch digestibility
Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 71-78
Publisher
Elsevier BV
Online
2017-10-13
DOI
10.1016/j.foodchem.2017.10.037

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