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Effects of pressure toasting, expander treatment and pelleting on in vitro and in situ parameters of protein and starch in a mixture of broken peas, lupins and faba beans

NutritionEngineeringIn Vitro FermentationSitu ParametersBroken PeasSeed StorageFood EngineeringFood ProcessingPressure ToastingGrain QualitySeed ProcessingFood TechnologyHealth Sciences