Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta
Mariela Cecilia Bustos, Gabriela T. Perez, Alberto Edel LeónVolume:
aop
Year:
2012
Language:
english
DOI:
10.1111/j.1365-2621.2012.03188.x
File:
PDF, 756 KB
english, 2012