I've used both Dingemanns and MFB pilsner malts in my Belgian Tripels, Saisons, and Strong Goldens.... beers with little to no other additions other that sugar. I haven't done a true side by side comparison, but I haven't really noticed any difference between the two. Considering that I can get the MFB for $30 less, that's what I use.
Also, you have to consider how old that article is. What was true of the North American malts then is not necessarily true now. DWC is long gone, and although Dingemanns is considered a worthy sub, it's not going to be the same. According to the pages I found, the MFB pils actually has a lower protein content, something listed as important in the original article:http://www.specialtymalts.com/dingemans/malt_analysis.htmlhttp://www.countrymaltgroup.com/francobelges.asp