Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Published 2015 View Full Article

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Title
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 188, Issue -, Pages 559-568
Publisher
Elsevier BV
Online
2015-05-08
DOI
10.1016/j.foodchem.2015.05.032

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