Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentra...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Menon, Renjusha, Padmaja, G., Jyothi, A. N., Asha, V., Sajeev, M. S.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2016
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5069257/
https://ncbi.nlm.nih.gov/pubmed/27777459
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2330-9
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