Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

Journal of Food Composition and Analysis

Volumn 20, Issue 3-4, 2007, Pages 175-181

  Aparicio Saguilán, Alejandro ^a   Sáyago Ayerdi, Sonia G ^b   Vargas Torres, Apolonio ^a   Tovar, Juscelino ^c   Ascencio Otero, Tania E ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b Calzada Instituto Tecnológico S N   (Mexico)

^c FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Affective test; Bakery product; Banana; Lintnerized starch; Resistant starch; Slow carbohydrate; Slow food; Starch; Starch digestibility

Indexed keywords

TRITICUM AESTIVUM;

EID: 33846847167     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2006.07.005     Document Type: Article

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