Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains

Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 77, April 2018, Pages 445-453

Peng Guo, Jinglin Yu, Shujun Wang, Shuo Wang, Les Copeland,