Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

<p>The data used for the graphs in the&nbsp;paper:&nbsp;</p> <p><strong>P&auml;lchen, Katharina</strong>; Bredie, Wender, L.P.; Duijsens, Dorine; de Castilo, Alan; Hendrickx, Marc; Van Loey, Ann; Raben, Anne; Grauwet, Tara; 2022. Effect of processing and microstructural properties of chickpea-flours on <em>in vitro</em> digestion and appetite sensations. Food Research International, 111245.</p> <p><a href="https://doi.org/10.1016/j.foodres.2022.111245">https://doi.org/10.1016/j.foodres.2022.111245</a></p> <p>&nbsp;</p>