Advanced dynamic in vitro digestion of pea-wheat composite bread: Influence of roasting, ultrasound, and microwave processing on pea flour.
- DOI
- 10.1016/j.foodchem.2026.151443
- Published
- 2026 Nov 3
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151443,
title = {Advanced dynamic in vitro digestion of pea-wheat composite bread: Influence of roasting, ultrasound, and microwave processing on pea flour.},
author = {Maçãs M and Tan X and Hazra SK and Zhu X and Biduski B and Zhao L and Arendt EK and Gallagher E},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151443},
url = {https://doi.org/10.1016/j.foodchem.2026.151443}
}RIS
TY - JOUR TI - Advanced dynamic in vitro digestion of pea-wheat composite bread: Influence of roasting, ultrasound, and microwave processing on pea flour. AU - Maçãs M AU - Tan X AU - Hazra SK AU - Zhu X AU - Biduski B AU - Zhao L AU - Arendt EK AU - Gallagher E PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151443 UR - https://doi.org/10.1016/j.foodchem.2026.151443 ER -
APA
M, M., X, T., SK, H., X, Z., B, B., L, Z., EK, A., & E, G. (2026). Advanced dynamic in vitro digestion of pea-wheat composite bread: Influence of roasting, ultrasound, and microwave processing on pea flour.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151443
Source records
- pubmed · retrieved 2026-11-10T20:04:24.851Z