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Effects of Applied Process on the In Vitro Digestibility and Resistant Starch Content of Pasta Products

✍ Scribed by Tímea Gelencsér; Veronika Gál; András Salgó

Book ID: 107559478
Publisher: Springer-Verlag
Year: 2008
Tongue: English
Weight: 174 KB
Volume: 3
Category: Article
ISSN: 1935-5130
DOI: 10.1007/s11947-008-0105-7

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