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Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
Zou, Wei, Sissons, Mike, Gidley, Michael J., Gilbert, Robert G., Warren, Frederick J.Volume:
188
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.05.032
Date:
December, 2015
File:
PDF, 2.65 MB
english, 2015