Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains

Shuo Wang, Les Copeland, Shujun Wang, Jinglin Yu, Peng Guo
2017-10-23
SCID:  54.1/zc8m5nmf
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2017-10-23
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Shuo Wang
Les Copeland
Shujun Wang
Jinglin Yu
Peng Guo
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