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Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods

Food ChemistryNutritionEngineeringBiochemistryFood AnalysisBioanalysisFood DigestionBiotechnologyBiochemical EngineeringAlternative Protein SourceFood EngineeringProtein DigestibilityVitro Digestion MethodsMetabolismOrganic Spelt ProductsFood TechnologyHealth Sciences