Modification of pasta structure induced by high drying...

Food Chemistry 2009 Vol. 116; Iss. 2

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Maud Petitot, Chantal Brossard, Cécile Barron, Colette Larré, Marie-Hélène Morel, Valérie Micard
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Volume:
116
Year:
2009
Language:
english
Pages:
12
DOI:
10.1016/j.foodchem.2009.01.001
File:
PDF, 653 KB
english, 2009
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