Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics

Journal of Cereal Science

Volumn 76, Issue , 2017, Pages 157-164

  Giuberti, Gianluca ^a   Marti, Alessandra ^b   Fortunati, Paola ^a   Gallo, Antonio ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Cookie; Gluten free; Predicted glycemic index; Resistant starch

Indexed keywords

EID: 85020866901     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.06.008     Document Type: Article

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