In vitro starch digestibility of gluten-free spaghetti based on maize, chickpea, and unripe plantain flours

Cereal Chemistry

Volumn 92, Issue 2, 2015, Pages 171-176

  Bello Perez, Luis A ^a   Flores Silva, Pamela C ^a   Utrilla Coello, Rubi G ^a   Agama Acevedo, Edith ^a   Hamaker, Bruce R ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BLENDING; FOOD STORAGE; HYDROLYSIS; STARCH;

CELIAC DISEASE; CHICKPEA FLOUR; GLUTEN-FREE; HYDROLYSIS RATE; IN-VITRO; MAIZE FLOUR; METABOLIC DISORDERS; RESISTANT STARCH; STARCH CONTENTS; VITRO STARCH DIGESTIBILITIES;

COLD STORAGE;

CICER ARIETINUM; ZEA MAYS;

EID: 84928713067     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-06-14-0124-R     Document Type: Article

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