Cite
HARVARD Citation
Garcia-Valle, D. et al. (2022). Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta. Journal of cereal science. p. . [Online].
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Garcia-Valle, D. et al. (2022). Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta. Journal of cereal science. p. . [Online].