Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility
Author:
Affiliation:
1. Instituto Politécnico Nacional; CEPROBI; Apartado postal 24 Yautepec Morelos C.P. 62731 México
2. U.S. Department of Agriculture; Agricultural Research Service; Western Regional Research Center; 800 Buchanan Street Albany CA 94710-1105 USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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