1. Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea (Pisum sativum L.) Flour. (11th March 2020) Authors: Gonzalez, Manolo; Alvarez‐Ramirez, Jose; Vernon‐Carter, E. Jaime; Reyes, Isabel; Alvarez‐Poblano, Lurdes Journal: Stärke Issue: Volume 72:Number 9/10(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗