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PLANTAIN FLOUR: A POTENTIAL NUTRACEUTICAL INGREDIENT TO INCREASE FIBER AND REDUCE STARCH DIGESTIBILITY OF GLUTEN-FREE COOKIES
García-Solís, Sandra E., Bello-Pérez, Luis A., Agama-Acevedo, Edith, Flores-Silva, Pamela C.Language:
english
Journal:
Starch - Stärke
DOI:
10.1002/star.201700107
Date:
August, 2017
File:
PDF, 232 KB
english, 2017