Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate

Published 2008 View Full Article

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Title
Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 6, Pages 1458-1464
Publisher
Elsevier BV
Online
2008-08-06
DOI
10.1016/j.foodhyd.2008.07.020

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