Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti
| Autor: | Almanza-Benitez, S., Osorio-Díaz, P., Méndez-Montealvo, G., Islas-Hernández, J.J., Bello-Perez, L.A. |
|---|---|
| Zdroj: | In LWT - Food Science and Technology July 2015 62(2):1127-1133 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect