Enzymic susceptibility of starch from pasta
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference39 articles.
1. The manufacture and applications of pasta as a food and as a food ingredient: a review
2. High Temperature Drying: Effect on Spaghetti Properties
3. Incomplete Absorption of the Carbohydrate in All-Purpose Wheat Flour
4. Glycemic index of foods: a physiological basis for carbohydrate exchange
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