Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
Veronica Gallo, Annalisa Romano, Paolo Masi
Topics & Concepts
Absorption of waterFood scienceMicrostructureStarchGlycemic indexChemistryScanning electron microscopeWheat flourAbsorption (acoustics)Materials scienceBiotechnologyGlycemicComposite materialCrystallographyBiologyInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyNutritional Studies and Diet