Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

Published 2008 View Full Article

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Title
Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility
Authors
Keywords
-
Journal
Food Biophysics
Volume 3, Issue 2, Pages 229-234
Publisher
Springer Nature
Online
2008-02-21
DOI
10.1007/s11483-008-9066-7

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