Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
9 pages, 6 tables, 3 figures.-- Published online: 5 July 2011.-- The original publication is available at www.springerlink.com
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2012-11
|
| Subjects: | Gluten-free, Cake, Legume, Quality, Nutrition, Starch hydrolysis, |
| Online Access: | http://hdl.handle.net/10261/59482 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|