Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate
Published: 27 May 2022| Version 1 | DOI: 10.17632/wgrjmnbnpc.1
Contributors:
, Lesbia Cristina Julio-Gonzalez , , Description
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Institutions
- Instituto de Investigacion en Ciencias de la Alimentacion
- CONICET Mar del Plata
- Centro de Quimica Organica Manuel Lora Tamayo
Categories
Functional Foods, Dietary Fiber, Fatty Acid, Starch, Starch Fiber, Cereal-Based Foods, Gluten Free Food, Amylase