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Q58463589-F6B6398A-E202-4E8F-B18A-358A49027AC5
Q58463589-F6B6398A-E202-4E8F-B18A-358A49027AC5
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Statement
http://www.wikidata.org/entity/statement/Q58463589-F6B6398A-E202-4E8F-B18A-358A49027AC5
Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates
P1433
Q58463589-F6B6398A-E202-4E8F-B18A-358A49027AC5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58463589-F6B6398A-E202-4E8F-B18A-358A49027AC5
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type
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P1433
Food Chemistry