Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 3142-3150

  Gularte, Márcia Arocha ^a,b   Gómez, Manuel ^c   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^c UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Cake; Gluten free; Legume; Nutrition; Quality; Starch hydrolysis

Indexed keywords

CAKE; CHEMICAL COMPOSITIONS; FIBER CONTENTS; GLUTEN-FREE; IN-CONTROL; IN-VITRO; LEGUME; LEGUME FLOUR; NUTRITIONAL QUALITIES; PHYSICOCHEMICAL PROPERTY; RICE FLOUR; STARCH HYDROLYSIS; TOTAL PROTEIN;

HYDROLYSIS; IMAGE QUALITY; NUTRITION; PROTEINS;

STARCH;

CICER ARIETINUM; LENS CULINARIS; PISUM SATIVUM;

EID: 84867672015     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0642-3     Document Type: Article

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