Traditional and non-conventional pasta-making processes: Effect on in vitro starch digestibility

Rossella Dodi, Letizia Bresciani, Beatrice Biasini, Marta Cossu, Francesca Scazzina, Federica Taddei, Maria Grazia D’Egidio, Maria Grazia D'Egidio, Margherita Dall'Asta*, Daniela Martini

*Corresponding author

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Agricultural and Biological Sciences

Food Science