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Dodi R, Bresciani L, Biasini B, Cossu M, Scazzina F, Taddei F, D’Egidio MG, Dall’Asta M, Martini D. Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility. Foods. 2021; 10(5):921. https://doi.org/10.3390/foods10050921

Dodi, Rossella, Letizia Bresciani, Beatrice Biasini, Marta Cossu, Francesca Scazzina, Federica Taddei, Maria Grazia D’Egidio, Margherita Dall’Asta, and Daniela Martini. 2021. "Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility" Foods 10, no. 5: 921. https://doi.org/10.3390/foods10050921

Dodi, R., Bresciani, L., Biasini, B., Cossu, M., Scazzina, F., Taddei, F., D’Egidio, M. G., Dall’Asta, M., & Martini, D. (2021). Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility. Foods, 10(5), 921. https://doi.org/10.3390/foods10050921