Fingerprint
Dive into the research topics of 'Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour
Daniel E. Garcia-Valle, Luis A. Bello-Pérez, Edith Agama-Acevedo, Jose Alvarez-Ramirez
Research output: Contribution to journal › Article › peer-review
28
Scopus
citations