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Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

✍ Scribed by Esther H.-J. Kim; Jane R. Petrie; Lidia Motoi; Marco P. Morgenstern; Kevin H. Sutton; Suman Mishra; Lyall D. Simmons

No coin nor oath required. For personal study only.

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