Publication | Open Access

Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

Food ChemistryNutritionEngineeringBiochemistryIn Vitro FermentationPulse FloursFood AnalysisFood BiophysicsBiotechnologyMaillard Reaction EvolutionMetabolismFood Preservativesα-Amylase InhibitionBiomolecular EngineeringHealth Sciences