Cooking quality and starch digestibility of gluten free...

Food Chemistry 2015 / 05 Vol. 175

Cooking quality and starch digestibility of gluten free pasta using new bean flour

Giuberti, Gianluca, Gallo, Antonio, Cerioli, Carla, Fortunati, Paola, Masoero, Francesco
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Volume:
175
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.11.127
Date:
May, 2015
File:
PDF, 1.06 MB
english, 2015
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