High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality
Author:
Funder
Regione Piemonte
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
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5. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts;Berti;European Journal of Nutrition,2004
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