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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Interciencia
Main Authors: Rodolfo Rendón-Villalobos, Perla Osorio-Díaz, Edith Agama-Acevedo, Juscelino Tovar, Luis A. Bello-Pérez
Format: Artigo
Sprog:Inglês
Udgivet: Asociación Interciencia 2008
Fag:
Multidisciplinarias (Ciencias Sociales)
Pasta
Starch
Plantain
Digestibility
Chemical Composition
Online adgang:https://www.redalyc.org/articulo.oa?id=33933906
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker