Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1302-1312

  Vernaza, Maria G ^a   Biasutti, Eliza ^a   Schmiele, Marcio ^a   Jaekel, Leandra Z ^a   Bannwart, Andre ^a   Chang, Yoon K ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Functional foods; Pasta; Resistant starch; Semolina; Wheat flour

Indexed keywords

FUNCTIONAL FOODS; PASTA; RESISTANT STARCH; SEMOLINA; WHEAT FLOURS;

FOOD TECHNOLOGY;

STARCH;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84861185885     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02974.x     Document Type: Article

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