Gluten-free pasta: effect of green plantain flour addition...

Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Sarawong, Chonthira, Rodríguez Gutiérrez, Zuleyka Concepción, Berghofer, Emmerich, Schoenlechner, Regine
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12599
Date:
December, 2014
File:
PDF, 182 KB
english, 2014
Conversion to is in progress
Conversion to is failed