A Comprehensive Review of Pea (<i>Pisum sativum</i> L.): Chemical Composition, Processing, Health Benefits, and Food Applications.

Foods · 2023 · PMC10341148 · PMID 37444265

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a decreasing trendno p-value reported

A previous study found that the rapidly digestible starch content of peas increased with increasing cooking temperature, while the resistant starch content showed a decreasing trend [ 14 ].

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showed a trendno p-value reported

On the other hand, the sensory profiles of pea milk showed a trend towards a reduction in “fatty” intensity and an increase in that of “milk-like” after the different treatments [ 158 ].

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