Effects of Applied Process on the In Vitro Digestibility and Resistant Starch Content of Pasta Products - Concepedia

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Effects of Applied Process on the In Vitro Digestibility and Resistant Starch Content of Pasta Products

22

Citations

16

References

2008

Year

Tímea Gelencsér, Veronika Gál, András Salgó

Food and Bioprocess Technology

Food ChemistryNutritionIn Vitro FermentationResistant Starch ContentFood AnalysisApplied ProcessFood EngineeringFood ProcessingVitro DigestibilityFood AdditiveFood TechnologyHealth Sciences

References

	Year	Citations

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