Optimisation of resistant starch II and III levels in durum...

Food Chemistry 2013 / 01 Vol. 136; Iss. 2

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

Aravind, Nisha, Sissons, Mike, Fellows, Christopher M., Blazek, Jaroslav, Gilbert, Elliot P.
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Volume:
136
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.08.035
Date:
January, 2013
File:
PDF, 976 KB
english, 2013
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