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- 2021
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Mark
Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
(
- Contribution to journal › Article
- 2020
-
Mark
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
2020) In LWT - Food Science and Technology(
- Contribution to journal › Article
- 2019
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Mark
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
(
- Contribution to journal › Article
- 2014
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Mark
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
(
- Contribution to journal › Article
- 2011
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Mark
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
(
- Contribution to journal › Article
-
Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
(
- Contribution to journal › Article
- 2010
-
Mark
Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja
(
- Contribution to journal › Article
- 2008
-
Mark
Pasta added with chickpea flour : Chemical composition, in vitro starch digestibility and predicted glycemic index
(
- Contribution to journal › Article
- 2007
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Mark
Indigestible starch associated to dietary fiber residues from cooked legume seeds consumed in Venezuela
(
- Contribution to journal › Article
- 2004
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Mark
Caracterización nutricional de los carbohidratos y composición centesimal de raíces y tubércules tropicales cocidos, cultivados en Costa Rica
(
- Contribution to journal › Article