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Journal: Foods, 2021
Volume: 10
Number: 921
921
Article: Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
Authors: by Rossella Dodi, Letizia Bresciani, Beatrice Biasini, Marta Cossu, Francesca Scazzina, Federica Taddei, Maria Grazia D’Egidio, Margherita Dall’Asta and Daniela Martini
Link: https://www.mdpi.com/2304-8158/10/5/921

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