Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
Guardado en:
| Autores principales: | Monsierra, Luisina, Mansilla, Pablo Sebastián, Pérez, Gabriela Teresa |
|---|---|
| Otros Autores: | https://orcid.org/0009-0006-3684-5605 |
| Formato: | publishedVersion article |
| Lenguaje: | Inglés |
| Publicado: |
2024
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/11086/553249 https://www.mdpi.com/2304-8158/13/2/194 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10813994/ https://pubmed.ncbi.nlm.nih.gov/38254495/ https://doi.org/10.3390/foods13020194 |
| Aporte de: |
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