Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)
Main Authors: | Monsierra, Luisina, Mansilla, Pablo Sebastián, Pérez, Gabriela Teresa |
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Other Authors: | https://orcid.org/0009-0006-3684-5605 |
Format: | info:eu-repo/semantics/publishedVersion |
Language: | eng |
Published: |
2024
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Subjects: | |
Online Access: | http://hdl.handle.net/11086/553249 https://www.mdpi.com/2304-8158/13/2/194 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10813994/ https://pubmed.ncbi.nlm.nih.gov/38254495/ https://doi.org/10.3390/foods13020194 |
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