The quality of functional whole-meal durum wheat spaghetti...

Carbohydrate Polymers 2017 / 10 Vol. 173

The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree

Padalino, Lucia, Costa, Cristina, Conte, Amalia, Melilli, Maria Grazia, Sillitti, Carla, Bognanni, Rosaria, Raccuia, Salvatore Antonino, Del Nobile, Matteo Alessandro
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Volume:
173
Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2017.05.081
Date:
October, 2017
File:
PDF, 903 KB
english, 2017
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