Cooking quality and starch digestibility of gluten free pasta using new bean flour

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Title
Cooking quality and starch digestibility of gluten free pasta using new bean flour
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 175, Issue -, Pages 43-49
Publisher
Elsevier BV
Online
2014-11-30
DOI
10.1016/j.foodchem.2014.11.127

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