Cooking quality and starch digestibility of gluten free pasta using new bean flour - Concepedia

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Cooking quality and starch digestibility of gluten free pasta using new bean flour

193

Citations

34

References

2014

Year

Gianluca Giuberti, Antonio Gallo, C. Cerioli, Paola Fortunati, F. Masoero

Food ChemistryNew Bean FlourStarch DigestibilityGrain QualityGluten Free Pasta

References

	Year	Citations

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