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Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion

Crossref DOI link: https://doi.org/10.1007/s00217-018-3152-y

Published Online: 2018-08-23

Published Print: 2019-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Romano, A. https://orcid.org/0000-0001-6628-2563
Giosafatto, C. V. L. https://orcid.org/0000-0001-8762-2205
Al-Asmar, A.

Masi, P. https://orcid.org/0000-0003-2338-0651
Aponte, M. https://orcid.org/0000-0001-6770-0595
Mariniello, L. https://orcid.org/0000-0002-6800-5890
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Text and Data Mining valid from 2018-08-23
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Article History

Received: 4 April 2018

Accepted: 9 August 2018

First Online: 23 August 2018

Compliance with ethical standards

:

: None.

: This article does not contain any studies with human or animal subjects.