Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

✍ Scribed by Maud Petitot; Valérie Micard

• Book ID: 107382134
• Publisher: Springer US
• Year: 2010
• Tongue: English
• Weight: 632 KB
• Volume: 5
• Category: Article
• ISSN: 1557-1858
• DOI: 10.1007/s11483-010-9180-1