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Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions

✍ Scribed by T. Sanz; S. Martínez-Cervera; A. Salvador; S. M. Fiszman

Book ID: 105900371
Publisher: Springer
Year: 2010
Tongue: English
Weight: 284 KB
Volume: 231
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-010-1315-6

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