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

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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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