📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta. (2020)

First Author: Cañas S

Attributed to: Digestion in the Upper GI Tract funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1039/d0fo00849d

PubMed Identifier: 32598418

Publication URI: http://europepmc.org/abstract/MED/32598418

Type: Journal Article/Review

Volume: 11

Parent Publication: Food & function

Issue: 7

ISSN: 2042-6496