Pälchen, K.; Van den Wouwer, B.; Duijsens, D.; Hendrickx, M.E.; Van Loey, A.; Grauwet, T.
Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types. Foods 2022, 11, 206.
https://doi.org/10.3390/foods11020206
AMA Style
Pälchen K, Van den Wouwer B, Duijsens D, Hendrickx ME, Van Loey A, Grauwet T.
Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types. Foods. 2022; 11(2):206.
https://doi.org/10.3390/foods11020206
Chicago/Turabian Style
Pälchen, Katharina, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey, and Tara Grauwet.
2022. "Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types" Foods 11, no. 2: 206.
https://doi.org/10.3390/foods11020206
APA Style
Pälchen, K., Van den Wouwer, B., Duijsens, D., Hendrickx, M. E., Van Loey, A., & Grauwet, T.
(2022). Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types. Foods, 11(2), 206.
https://doi.org/10.3390/foods11020206