HIGHLIGHTS
- who: Dorine Duijsens et al. from the Laboratory of Food Technology, Food Science and Nutrition Research Centre (LfoRCe) have published the research work: How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells, in the Journal: Foods 2023, 12, 525. of /2023/
- what: Since the aim of this implies the presence of some cellular material released due to breakage (i.e., cell wall fragwork was to compare macronutrient digestion trends and rates for differently treated lentil ments, starch granules, and proteins). The repeatability of the complete . . .
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