Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

Journal of the Science of Food and Agriculture

Volumn 99, Issue 3, 2019, Pages 1351-1357

  Palavecino, Pablo M ^a,b   Ribotta, Pablo D ^a,b   León, Alberto E ^a,b   Bustos, Mariela C ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

antioxidant activity; dialyzability; gluten free pasta; potentially bioaccessible; starch digestibility

Indexed keywords

ANTIOXIDANT; GLUTEN; STARCH;

ANALYSIS; CHEMISTRY; COOKING; DIGESTION; ECONOMICS; FLOUR; GLUTEN FREE DIET; METABOLISM; NUTRITIONAL VALUE; SORGHUM;

ANTIOXIDANTS; COOKING; DIET, GLUTEN-FREE; DIGESTION; FLOUR; GLUTENS; NUTRITIVE VALUE; SORGHUM; STARCH;

EID: 85054104053     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.9310     Document Type: Article

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