Cite
HARVARD Citation
Contardo, I. et al. (2016). The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. Food chemistry. pp. 353-358. [Online].
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Contardo, I. et al. (2016). The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. Food chemistry. pp. 353-358. [Online].