Influence of distinct process-induced (micro)structures on the in vitro starch digestibility of common beans: A kinetic approach KU Leuven
Transitioning towards food systems favourable for both human health and environmental sustainability has been recently identified as an immediate challenge. In this context, a significant increase in consumption of plant-based foods (e.g. cereals, fruits, legumes, nuts, vegetables) is being strongly promoted to improve health and environmental benefits. Consequently, the development of safe and nutritious food products from ...