1. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. (15th April 2016) Authors: Contardo, Ingrid; Parada, Javier; Leiva, Angel; Bouchon, Pedro Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 353 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗