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- 2019
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Mark
Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index
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- Contribution to journal › Article
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Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
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- Contribution to journal › Article
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Mark
Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
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- Contribution to journal › Article
- 2018
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Mark
Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
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- Contribution to journal › Article
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Mark
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
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- Contribution to journal › Article
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Mark
Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products
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- Contribution to journal › Article
- 2017
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Mark
Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet
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- Contribution to journal › Article
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Mark
Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
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- Contribution to journal › Article
- 2014
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Mark
Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico
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- Contribution to journal › Article
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Mark
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
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- Contribution to journal › Article