Improving cereal grain carbohydrates for diet and health
Author:
Funder
Biotechnology and Biological Sciences Research Council
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference172 articles.
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5. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics;Aravind;Food Chem.,2013
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