Dodi, R.; Di Pede, G.; Scarpa, C.; Deon, V.; Dall’Asta, M.; Scazzina, F.
Effect of the Pasta Making Process on Slowly Digestible Starch Content. Foods 2023, 12, 2064.
https://doi.org/10.3390/foods12102064
AMA Style
Dodi R, Di Pede G, Scarpa C, Deon V, Dall’Asta M, Scazzina F.
Effect of the Pasta Making Process on Slowly Digestible Starch Content. Foods. 2023; 12(10):2064.
https://doi.org/10.3390/foods12102064
Chicago/Turabian Style
Dodi, Rossella, Giuseppe Di Pede, Cecilia Scarpa, Valeria Deon, Margherita Dall’Asta, and Francesca Scazzina.
2023. "Effect of the Pasta Making Process on Slowly Digestible Starch Content" Foods 12, no. 10: 2064.
https://doi.org/10.3390/foods12102064
APA Style
Dodi, R., Di Pede, G., Scarpa, C., Deon, V., Dall’Asta, M., & Scazzina, F.
(2023). Effect of the Pasta Making Process on Slowly Digestible Starch Content. Foods, 12(10), 2064.
https://doi.org/10.3390/foods12102064