Cite
HARVARD Citation
Marti, A. et al. (2017). In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin. Journal of food science. 82 (4), pp. 1012-1019. [Online].
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Marti, A. et al. (2017). In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin. Journal of food science. 82 (4), pp. 1012-1019. [Online].