Impact of durum wheat protein content on spaghetti in vitro starch digestion and technological properties
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DOI: 10.1016/j.jcs.2020.103156
Abstract: Abstract Grain protein content >12–13% is known to be an important factor in ensuring a good pasta quality. However, the impacts of a wide protein variation on starch digestion in the pasta are not well… read more here.
Keywords: protein; impact durum; protein content; starch digestion ... See more keywords