In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar

Starch/Staerke

Volumn 68, Issue 3-4, 2016, Pages 374-378

  Giuberti, Gianluca ^a   Gallo, Antonio ^a   Fiorentini, Lucia ^a   Fortunati, Paola ^a   Masoero, Francesco ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Bean; Cooking quality; Gluten free; Starch digestibility; Teff

Indexed keywords

PROTEINS;

BEAN; COOKING QUALITY; GLUTEN-FREE; STARCH DIGESTIBILITIES; TEFF;

STARCH;

EID: 84960326749     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201500007     Document Type: Article

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