Statistics for Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics
Total visits
| views | |
|---|---|
| Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics | 309 |
Total visits per month
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| January 2024 | 0 |
| February 2024 | 2 |
| March 2024 | 0 |
| April 2024 | 0 |
| May 2024 | 0 |
| June 2024 | 0 |
| July 2024 | 1 |
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