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

标题
Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility
作者
关键词
-
出版物
Food Biophysics
Volume 3, Issue 2, Pages 229-234
出版商
Springer Nature
发表日期
2008-02-21
DOI
10.1007/s11483-008-9066-7

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