Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis (Englisch)
- Neue Suche nach: Bello‐Pérez, Luis A.
- Neue Suche nach: Pineda‐Tapia, Francisco J.
- Neue Suche nach: Pacheco‐Vargas, Glenda
- Neue Suche nach: Carmona‐Garcia, Roselis
- Neue Suche nach: Tovar, Juscelino
- Neue Suche nach: Bello‐Pérez, Luis A.
- Neue Suche nach: Pineda‐Tapia, Francisco J.
- Neue Suche nach: Pacheco‐Vargas, Glenda
- Neue Suche nach: Carmona‐Garcia, Roselis
- Neue Suche nach: Tovar, Juscelino
In:
Starch ‐ Stärke
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76
, 1-2
;
2024
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
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Beteiligte:Bello‐Pérez, Luis A. ( Autor:in ) / Pineda‐Tapia, Francisco J. ( Autor:in ) / Pacheco‐Vargas, Glenda ( Autor:in ) / Carmona‐Garcia, Roselis ( Autor:in ) / Tovar, Juscelino ( Autor:in )
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Erschienen in:Starch ‐ Stärke ; 76, 1-2
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Verlag:
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Erscheinungsdatum:01.01.2024
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Format / Umfang:5 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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