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Pamela C. Flores-Silva, Jose De J. Berrios, James Pan, Perla Osorio-Díaz and Luis A. Bello-Pérez Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility International Journal of Food Science & Technology 49

Version of Record online: 7 MAR 2014 | DOI: 10.1111/ijfs.12529

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Average in vitro starch hydrolysis curves of cooked spaghetti: (■) control, (●) Up30-C70-M0, (▲) Up20-C65-M15 and (△) Up15-C65-M20. Error bars represent SEM.

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