In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours-Reference-Cited by-同舟云学术

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In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

Published:2021 Issue:spe Volume:64 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Piroski Camila Sztoltz¹^ORCID,Bedin Ana Cláudia¹^ORCID,Lacerda Luiz Gustavo¹^ORCID,Nogueira Alessandro¹^ORCID,Demiate Ivo Mottin¹^ORCID

Affiliation:

1. State University of Ponta Grossa, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/babt/v64nspe/1516-8913-babt-64-spe-e21200693.pdf

Reference31 articles.

1. Chemical and enzymatic extractions of proteins from Brazilian corn flour;Capobiango M;Food Sci Technol,2006

2. Determination and chemometric evaluation of the mineral profile of maize flours;K Filho I;J Food Compos Anal,2020

3. 17a,2000

4. Métodos químicos e físicos para análise de alimentos [Chemical and physical methods for food analysis],2008

5. 16a,1995

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional composition and in vitro starch digestibility of Banku flour processed from cassava ( Manihot esculenta Crantz ) root and quality protein maize grains;International Journal of Food Science & Technology;2022-07-31

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