Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: Functional and chemical properties and starch digestibility

International Journal of Food Science and Technology

Volumn 49, Issue 9, 2014, Pages 1985-1991

  Flores Silva, Pamela C ^a   Berrios, Jose De J ^b   Pan, James ^b   Osorio Díaz, Perla ^a   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cooking quality; Gluten free; Pasta; Plantain; Starch digestibility

Indexed keywords

CARBOHYDRATES;

COOKING QUALITY; GLUTEN-FREE; PASTA; PLANTAIN; STARCH DIGESTIBILITIES;

STARCH;

CICER ARIETINUM; SEMOLINA; ZEA MAYS;

EID: 84906313380     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12529     Document Type: Article

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