bambara groundnut/rupture

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Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels.

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Particular storage conditions are described to promote the development of the hard-to-cook (HTC) phenomenon for most legumes. However, it is not clearly established whether the HTC phenomenon influences starch digestion kinetics. Therefore, this study explored how the HTC phenomenon influences in

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