Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

Published 2009 View Full Article

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Title
Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 20, Issue 11-12, Pages 521-532
Publisher
Elsevier BV
Online
2009-07-09
DOI
10.1016/j.tifs.2009.06.005

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