Combination of resistant starches types II and IV with...

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 León
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Volume:
aop
Year:
2012
Language:
english
DOI:
10.1111/j.1365-2621.2012.03188.x
File:
PDF, 756 KB
english, 2012
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