Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594456 | Food Chemistry | 2015 | 7 Pages |
Abstract
The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Barbara Simonato, Andrea Curioni, Gabriella Pasini,