Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro

Author: Chillo Stefania   Monro J. A.   Mishra S.   Henry C. J.  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.61, Iss.2, 2010-03, pp. : 149-160

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