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 | |
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| 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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| June 2024 | 0 |
| July 2024 | 1 |
| August 2024 | 0 |
| September 2024 | 0 |
| October 2024 | 0 |
| November 2024 | 0 |
| December 2024 | 0 |
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| United States | 157 |
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