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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Опубликовано в: :Interciencia
Главные авторы: Rodolfo Rendón-Villalobos, Perla Osorio-Díaz, Edith Agama-Acevedo, Juscelino Tovar, Luis A. Bello-Pérez
Формат: Artigo
Язык:Inglês
Опубликовано: Asociación Interciencia 2008
Предметы:
Multidisciplinarias (Ciencias Sociales)
Pasta
Starch
Plantain
Digestibility
Chemical Composition
Online-ссылка:https://www.redalyc.org/articulo.oa?id=33933906
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