Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment
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DOI: 10.1016/j.foodhyd.2020.106277
Abstract: Abstract Starch represents the main source of carbohydrates in human diet and its digestibility is suspected to be involved in the control of glycemic response. The low glycemic index caused by pastas is mainly attributed… read more here.
Keywords: importance; oral phase; mastication; refined pastas ... See more keywords