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- 2024
-
Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
Bello-Pérez, Luis A. ; Pineda-Tapia, Francisco J. ; Pacheco-Vargas, Glenda ; Carmona-Garcia, Roselis and Tovar, Juscelino LU
(2024)
In Starch/Staerke
76(1-2).
- Contribution to journal › Article
- 2022
-
Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
; Aguirre-Cruz, Andres
and Alvarez-Ramirez, Jose
(2022)
In Journal of Cereal Science
106.
p.8-8
- Contribution to journal › Article
- 2021
-
Mark
Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
Garcia-Valle, Daniel E ; Bello-Perez, Luis A and Tovar, Juscelino LU
(2021)
In Journal of the Science of Food and Agriculture
101(7).
p.2869-2876
- Contribution to journal › Article
- 2018
-
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