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
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Main Authors: | , , |
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Format: | artículo biblioteca |
Language: | English |
Published: |
Springer
2012-11
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Subjects: | Gluten-free, Cake, Legume, Quality, Nutrition, Starch hydrolysis, |
Online Access: | http://hdl.handle.net/10261/59482 |
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Summary: | 9 pages, 6 tables, 3 figures.-- Published online: 5 July 2011.-- The original publication is available at www.springerlink.com |
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