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Journal: Foods, 2021
Volume: 10
Number: 2507

Article: In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough
Authors: by Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna, Tonina Roggio and Pasquale Catzeddu
Link: https://www.mdpi.com/2304-8158/10/10/2507

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