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Effect of cooking, 24 h cold storage, microwave reheating, and particle size on <i>in vitro</i> starch digestibility of dry and fresh pasta

Crossref DOI link: https://doi.org/10.1039/d0fo00849d

Published Online: 2020

Update policy: https://doi.org/10.1039/rsc_crossmark_policy

Authors

Cañas, Silvia https://orcid.org/0000-0001-9766-0440
Perez-Moral, Natalia

Edwards, Cathrina H. https://orcid.org/0000-0003-4952-0229
Funding

Funding for this research was provided by:

Biotechnology and Biological Sciences Research Council (BB/R012512/1, BBS/E/F/000PR10343, BBS/E/F/000PR10345)

Universidad Autónoma de Madrid
License Information

Version of Record valid from 2020-06-29
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SIMILARITY CHECK

: This document is Similarity Check deposited

IDENTIFIERS

: Silvia Cañas (ORCID)

: Cathrina H. Edwards (ORCID)

PEER REVIEW METHOD

: Single-blind

PUBLICATION HISTORY

: Received 1 April 2020; Accepted 19 June 2020; Advance Article published 29 June 2020; Version of Record published 22 July 2020