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- 2022
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Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
(
- Contribution to journal › Article
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Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
(
- Contribution to journal › Article
- 2020
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Mark
Starch digestibility: past, present and future
(
- Contribution to journal › Scientific review
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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
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Mark
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
Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
(
- Contribution to journal › Article
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Mark
Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient
(
- Contribution to journal › Article
- 2018
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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
- 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
- 2011
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Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
(
- Contribution to journal › Article
- 2009
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Mark
Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla
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- Contribution to journal › Article
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Mark
Composition and characteristics of oil extracted from flaxseed-added corn tortilla
(
- Contribution to journal › Article
- 2008
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Mark
Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility
(
- Contribution to journal › Article
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Mark
Composite durum wheat flour/plantain starch white salted noodles : Proximal composition, starch digestibility, and indigestible fraction content
(
- Contribution to journal › Article
- 2007
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Mark
Proximal composition and in vitro digestibility of starch in lima bean (Phaseolus lunatus) varieties
(
- Contribution to journal › Article
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Mark
Chemical composition and in vitro starch digestibility of pigmented corn tortilla
(
- Contribution to journal › Article
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Mark
Fibre concentrate from mango fruit : Characterization, associated antioxidant capacity and application as a bakery product ingredient
(
- Contribution to journal › Article
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Mark
Chemical composition and in vitro starch digestibility of corn tortillas with added amaranth flour
(
- Contribution to journal › Article
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Mark
In vitro starch digestibility of fresh and sun-dried faba beans (Vicia faba L.)
(
- Contribution to journal › Article
- 2006
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Mark
In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures
(
- Contribution to journal › Article
- 2005
-
Mark
Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas
(
- Contribution to journal › Article
- 2004
-
Mark
Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.)
(
- Contribution to journal › Article
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Mark
Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)
(
- Contribution to journal › Article
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Mark
In vitro starch digestibility changes during storage of maize flour tortillas
(
- Contribution to journal › Article