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

Author:

Giuberti Gianluca,Marti Alessandra,Fortunati Paola,Gallo Antonio

Funder

Università Cattolica del Sacro Cuore

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

1. AACC-International Approved Method of Analysis;American Association of Cereal Chemists (AACC),2000

2. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch;Aparicio-Saguilán;J. Food Comp. Anal.,2007

3. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics;Aravind;Food Chem.,2013

4. Official Methods of Analysis;Association of Official Analytical Chemists (AOAC),2000

5. Sensory and nutritional attributes of fibre-enriched pasta;Bustos;LWT-Food Sci. Technol.,2011

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