How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells.

Foods · 2023 · PMC9914867 · PMID 36766054

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an increasing trendno p-value reported

While the differences in the cellular fraction calculated based on PSDs are not statistically significant ( p < 0.05) for different cooking times, an increasing trend of the cellular fraction with the increasing cooking times was observed for the cellular yield obtained based on wet sieving.

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