In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar

Gianluca Giuberti, Antonio Gallo, Lucia Fiorentini, Paola Fortunati, Francesco Masoero

Risultato della ricerca: Contributo in rivista › Articolo in rivista

17 Citazioni (Scopus)

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Agricultural and Biological Sciences

Food Science