Gluten-Free Snacks Using Plantain-Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages C961-C966

  Flores Silva, Pamela C ^a   Rodriguez Ambriz, Sandra L ^a   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Dietary fiber; Gluten; Glycemic index; Slowly digestible starch; Snack

Indexed keywords

CICER ARIETINUM; ZEA MAYS;

GLUTEN; STARCH;

ANALYSIS; CELIAC DISEASE; CICER; DIET THERAPY; DIETARY FIBER; FAST FOOD; FLOUR; FOOD ANALYSIS; FRUIT; GLUTEN FREE DIET; GLYCEMIC INDEX; HUMAN; MAIZE; MUSA; NUTRITIONAL VALUE; PLANT SEED;

CELIAC DISEASE; CICER; DIET, GLUTEN-FREE; DIETARY FIBER; FLOUR; FOOD ANALYSIS; FRUIT; GLUTENS; GLYCEMIC INDEX; HUMANS; MUSA; NUTRITIVE VALUE; SEEDS; SNACKS; STARCH; ZEA MAYS;

EID: 84929128671     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12865     Document Type: Article

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