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

标题
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 188, Issue -, Pages 559-568
出版商
Elsevier BV
发表日期
2015-05-08
DOI
10.1016/j.foodchem.2015.05.032

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