Article ID Journal Published Year Pages File Type
7594456 Food Chemistry 2015 7 Pages PDF
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.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Digestibility of pasta made with three wheat types: A preliminary study
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