2014•Carbohydrate PolymersOpen access

Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads

Concha Collar, Teresa Jiménez, Paola Conte, Costantino Fadda

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Key concepts: Starch, Food science, Hydrolysis, Chemistry, Biotechnology, Biology, Biochemistry

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