High insoluble fibre content increases in vitro starch digestibility in partially baked breads

Author: Ronda Felicidad   Rivero Pablo   Caballero Pedro A.   Quilez Joan  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.63, Iss.8, 2012-12, pp. : 971-977

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