Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?

Published 2020 View Full Article

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Title
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
Authors
Keywords
Spaghetti, durum wheat semolina, Microstructure, NMR, Glycemic index
Journal
Food Structure-Netherlands
Volume 24, Issue -, Pages 100139
Publisher
Elsevier BV
Online
2020-04-15
DOI
10.1016/j.foostr.2020.100139

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