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)

Bibliographic Details
Main Authors: Monsierra, Luisina, Mansilla, Pablo Sebastián, Pérez, Gabriela Teresa
Other Authors: https://orcid.org/0009-0006-3684-5605
Format: info:eu-repo/semantics/publishedVersion
Language:eng
Published: 2024
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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