Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours
Crossref DOI link: https://doi.org/10.1007/s13197-016-2298-5
Published Online: 2016-08-20
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Moussou, Nadia
Corzo-Martínez, Marta
Sanz, María Luz
Zaidi, Farid
Montilla, Antonia
Villamiel, Mar
License valid from 2016-08-20