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- 2018
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Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
(
- Contribution to journal › Article
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Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
(
- Contribution to journal › Article
- 2017
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Mark
Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
(
- Contribution to journal › Article