Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours
| Autor: | Garcia-Valle, Daniel E., Agama-Acevedo, Edith, Nuñez-Santiago, Maria del Carmen, Alvarez-Ramirez, José, Bello-Pérez, Luis A. |
|---|---|
| Zdroj: | In Journal of Functional Foods May 2021 80 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect