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Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach
Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach
2016
Gianluca Giuberti
Antonio Gallo
Paola Fortunati
Filippo Rossi
Keywords:
Medicine
Amylose
Biochemistry
Starch
Food science
digestible starch
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