Pepsin digestibility and macronutrient profile of chickpea–soy–taro flour blends for instant cream soup: comparison with a commercial pea-based product

Guardado en:
Autores principales: Andy James Delgado Estrella, Franklin Jinez Ruiz, María Bernarda Collantes Cossio, Yaquelin E. Calizaya-Milla
Formato: Preprint
Publicado: 2026
Materias:
Food science
Instant
Chemistry
Pepsin
Proximate
Carbohydrate
Fat substitute
Sensory analysis
Wheat flour
By-product
Composition (language)
Product (mathematics)
Starch
Digestion (alchemy)
Health Sciences Nursing Nutrition and Dietetics Food composition and properties
Life Sciences Agricultural and Biological Sciences Food Science Proteins in Food Systems
Health Sciences Medicine Pathology and Forensic Medicine Phytoestrogen effects and research
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