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2018
Mark Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
Camelo-Méndez, Gustavo A. ; Tovar, Juscelino ^LU and Bello-Pérez, Luis A. (2018) In Journal of Food Science and Technology 55(7). p.2739-2748
- Contribution to journal › Article
Mark Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
Camelo-Méndez, Gustavo A. ; Flores-Silva, Pamela C. ; Agama-Acevedo, Edith ; Tovar, Juscelino ^LU and Bello-Pérez, Luis A. (2018) In Starch/Staerke 70(1-2).
- Contribution to journal › Article
2017
Mark Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
Camelo-Méndez, Gustavo A. ; Agama-Acevedo, Edith ; Tovar, Juscelino ^LU and Bello-Pérez, Luis A. (2017) In Journal of Cereal Science 76. p.179-185
- Contribution to journal › Article