Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti
Donatella Peressini(University of Udine), Charles S. Brennan(Taylor's University), Jingrong Gao(Lincoln University), Margaret A. Brennan(Manchester Metropolitan University), Alessandro Cavarape(University of Udine)
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