Duijsens, D.; Verkempinck, S.H.E.; De Coster, A.; Pälchen, K.; Hendrickx, M.; Grauwet, T.
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells. Foods 2023, 12, 525.
https://doi.org/10.3390/foods12030525
AMA Style
Duijsens D, Verkempinck SHE, De Coster A, Pälchen K, Hendrickx M, Grauwet T.
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells. Foods. 2023; 12(3):525.
https://doi.org/10.3390/foods12030525
Chicago/Turabian Style
Duijsens, Dorine, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Pälchen, Marc Hendrickx, and Tara Grauwet.
2023. "How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells" Foods 12, no. 3: 525.
https://doi.org/10.3390/foods12030525
APA Style
Duijsens, D., Verkempinck, S. H. E., De Coster, A., Pälchen, K., Hendrickx, M., & Grauwet, T.
(2023). How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells. Foods, 12(3), 525.
https://doi.org/10.3390/foods12030525