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- 2019
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Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index
(
- 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
(
- 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
(
- Contribution to journal › Article