Gluten-free pasta: Effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

International Journal of Food Science and Technology

Volumn 49, Issue 12, 2014, Pages 2650-2658

  Sarawong, Chonthira ^a,b   Rodríguez Gutiérrez, Zuleyka Concepción ^a   Berghofer, Emmerich ^a   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Gluten free pasta; Green plantain flour; Pregelatinised flour; Resistant starch

Indexed keywords

EMULSIFICATION; MOISTURE;

COOKING QUALITY; FLOUR BLENDS; FUNCTIONAL PROPERTIES; GLUTEN-FREE; GREEN PLANTAIN FLOUR; PREGELATINISED FLOUR; RESISTANT STARCH; STARCH MODIFICATION;

STARCH;

EID: 84940224102     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12599     Document Type: Article

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