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Composite wheat-plantain starch salted noodles. preparation, proximal composition and in vitro starch digestibility
Salted noodles were prepared with different contents of wheatgrits and plantain starch (PS). The blends were hydrated with2% NaCl (w/v), homogenized, and the resulting doughs weresheeted through a pasta machine, cut into strips ~30cm inlength, cooked, and their composition and in vitro starch digest...
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| Publicado no: | Interciencia |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asociación Interciencia
2008
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=33933906 |
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