Published January 18, 2022 | Version v1
Dataset Open

Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

Creators

  • 1. KU Leuven
  • 2. University of Copenhagen

Description

The data used for the graphs in the paper: 

Pälchen, Katharina; Bredie, Wender, L.P.; Duijsens, Dorine; de Castilo, Alan; Hendrickx, Marc; Van Loey, Ann; Raben, Anne; Grauwet, Tara; 2022. Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations. Food Research International, 111245.

https://doi.org/10.1016/j.foodres.2022.111245

 

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Additional details

Funding

FOODENGINE – Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods 765415
European Commission