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In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar.
- Source :
- Starch / Staerke; Apr2016, Vol. 68 Issue 3/4, p374-378, 5p
- Publication Year :
- 2016
Details
- Language :
- English
- ISSN :
- 00389056
- Volume :
- 68
- Issue :
- 3/4
- Database :
- Complementary Index
- Journal :
- Starch / Staerke
- Publication Type :
- Academic Journal
- Accession number :
- 113529391
- Full Text :
- https://doi.org/10.1002/star.201500007