Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk
Lagazio Corrado;
2021-01-01
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Descrizione: Descrizione: Author Accepted Manuscript - This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Elsevier terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: https://doi.org/https://doi.org/10.1016/j.lwt.2021.112203. Niccolò Renoldi, Charles Stephen Brennan, Corrado Lagazio, Donatella Peressini, Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk, LWT, Volume 151, 2021, 112203, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2021.112203.
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