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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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發表在:Interciencia
Main Authors: Rodolfo Rendón-Villalobos, Perla Osorio-Díaz, Edith Agama-Acevedo, Juscelino Tovar, Luis A. Bello-Pérez
格式: Artigo
語言:Inglês
出版: Asociación Interciencia 2008
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在線閱讀:https://www.redalyc.org/articulo.oa?id=33933906
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