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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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| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2016
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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