Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measuredin vitro
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637480903476423
Reference32 articles.
1. AACC. 2000. Approved methods. 10th ed. St Paul, MN: The American Association of Cereal Chemists.
2. Biochemistry and molecular cell biology of diabetic complications
3. Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea
4. The influence of a (1?3)(1?4)-?-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta
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