Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta

Food Funct., 2020, Advance ArticleDOI: 10.1039/D0FO00849D, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.Silvia CaƱas, Natalia Perez-Moral, Cathrina H. EdwardsThe aim of this study was to investigate the effect of preparation method and particle size on digestion of starch in fresh and dry pasta types.To cite this article before page numbers are assigned, use the DOI form of citation above.The content of this RSS Feed (c) The Royal Society of Chemistry

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