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    The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta

    The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta by M.E. Rodriguez-Huezo, N. Valeriano-Garcia, A. Totosaus-Sanchez, E.J. Vernon-Carter, J. Alvarez-Ramirez

    Published 2022-12-01
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