Ultrastructural and Starch Digestibility Characteristics of Sweet Potato Spaghetti: Effects of Edible Gums and Fibers
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.903263
Reference61 articles.
1. Low glycaemic-index foods
2. Involvement of the Protein Network in thein vitroDegradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study
3. Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility
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