Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour
Work
Year: 2021
Type: article
Abstract: Aim of this work was to evaluate the impact of bread enrichment with different concentrations of lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, and nutriti... more
Source: LWT
Institutions University of Naples Federico II, Instituto de Investigación en Ciencias de la Alimentación, Universidad Autónoma de Madrid
Cites: 51
Cited by: 25
Related to: 10
FWCI: 3.059
Citation percentile (by year/subfield): 79.9
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Sustainable Development Goal Zero hunger
Open Access status: gold
APC paid (est): $2,250