Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index
Author:
Affiliation:
1. Instituto Politécnico Nacional CEPROBI Yautepec México
2. Department of Food Technology, Engineering and Nutrition Lund University Lund Sweden
3. Tecnológico Nacional de México/Instituto Tecnológico de Tepic Tepic México
Funder
Consejo Nacional de Ciencia y Tecnología
Comisión de Operación y Fomento de Actividades Académicas, Instituto Politécnico Nacional
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14012
Reference28 articles.
1. Banana
2. Starch digestibility: past, present, and future
3. Sensory and nutritional attributes of fibre-enriched pasta
4. Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
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