Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour
Daniel E. Garcia‐Valle, Luís A. Bello‐Pérez, Edith Agama‐Acevedo, José Álvarez‐Ramírez
Topics & Concepts
Food scienceStarchChemistryResistant starchWheat flourProtein digestibilityIn vitroBiochemistryFood composition and propertiesPhytase and its ApplicationsFood and Agricultural Sciences