![](/img/cover-not-exists.png)
Cooking quality and starch digestibility of gluten free pasta using new bean flour
Giuberti, Gianluca, Gallo, Antonio, Cerioli, Carla, Fortunati, Paola, Masoero, FrancescoVolume:
175
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.11.127
Date:
May, 2015
File:
PDF, 1.06 MB
english, 2015