Cite
MLA Citation
Alessandra Marti et al.. “In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin.” Journal of food science, vol. 82, no. 4, 2017, pp. 1012–1019. http://access.bl.uk/ark:/81055/vdc_100045420294.0x00004e