Effect of Pasta Cooking Time on the Content and Fractional Composition of Dietary Fiber
Version of Record online: 27 JAN 2013
© 2013 Wiley Periodicals, Inc.
Journal of Food Quality
Volume 36, Issue 2, pages 127–132, April 2013
How to Cite
Sobota, A. and Zarzycki, P. (2013), Effect of Pasta Cooking Time on the Content and Fractional Composition of Dietary Fiber. Journal of Food Quality, 36: 127–132. doi: 10.1111/jfq.12023
- Issue online: 3 APR 2013
- Version of Record online: 27 JAN 2013
- Manuscript Accepted: 9 DEC 2012
- Manuscript Received: 16 MAR 2012
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