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Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility.
Dodi, Rossella; Bresciani, Letizia; Biasini, Beatrice; Cossu, Marta; Scazzina, Francesca; Taddei, Federica; D'Egidio, Maria Grazia; Dall'Asta, Margherita; Martini, Daniela.
Afiliação
  • Dodi R; Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy.
  • Bresciani L; Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy.
  • Biasini B; Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy.
  • Cossu M; Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy.
  • Scazzina F; Department of Food and Drug, Human Nutrition Unit, University of Parma, 43125 Parma, Italy.
  • Taddei F; CREA Research Centre for Engineering and Agro-Food Processing, 00189 Rome, Italy.
  • D'Egidio MG; CREA Research Centre for Engineering and Agro-Food Processing, 00189 Rome, Italy.
  • Dall'Asta M; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.
  • Martini D; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università Degli Studi di Milano, 20133 Milan, Italy.
Foods ; 10(5)2021 Apr 22.
Article em En | MEDLINE | ID: mdl-33922161
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Itália
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Itália