Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta
Author:
Affiliation:
1. ICyTAC-(CONICET- Universidad Nacional de Córdoba); CC 509; 5000; Córdoba; Argentina
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03188.x/fullpdf
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