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A ditalini pasta with a mixture of durum wheat and β-glucan enriched barley flour (BF) (60/40%, w/w) was found to have a final content of 5% β-glucan (BF-ditalini). Main quality parameters of BF-ditalini, water uptake and starch-protein texture, were comparable with those of 100% durum wheat ditalini (control). After in vitro simulated intestinal digestion, the content of β-glucan in the post intestinal...
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