✦ LIBER ✦
Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics
✍ Scribed by Aravind, Nisha; Sissons, Mike; Fellows, Christopher M.; Blazek, Jaroslav; Gilbert, Elliot P.
- Book ID
- 122969439
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 976 KB
- Volume
- 136
- Category
- Article
- ISSN
- 0308-8146
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