Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Published 2009 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 116, Issue 2, Pages 401-412

Publisher

Elsevier BV

Online

2009-01-10

DOI

10.1016/j.foodchem.2009.01.001

Ask authors/readers for more resources

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started

FOOD CHEMISTRY

Ask authors/readers for more resources

Protocol

Reagent

Reprint

Add your recorded webinar

Ask a Question. Answer a Question.