Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour
Author:
Affiliation:
1. Facultad de Ingeniería, Universidad Nacional de Jujuy, CIITED UNJu-CONICET, San Salvador de jujuy, Argentina
2. Facultad de Agronomía y Agroindustrias, Universidad de Santiago del Estero, CIBAAL. CONICET, Santiago del Estero, Argentina
Abstract
Publisher
SAGE Publications
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Link
http://journals.sagepub.com/doi/pdf/10.1177/1082013219860361
Reference35 articles.
1. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour
2. Some Engineering Properties of Composite Corn-Banana Custard Flour
3. Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties
4. Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility
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