Mariela Cecilia Bustos, Gabriela T. Perez and Alberto Edel León Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta International Journal of Food Science & Technology 48
Article first published online: 21 SEP 2012 | DOI: 10.1111/j.1365-2621.2012.03188.x
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