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Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingbkp_redient
ArticleAbstract: Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterizePalabras claves:Antioxidant capacity, Bakery products, chemical composition, Dietary Fibre, glycemic index, MangoAutores:Agama-Acevedo E., Bello-Pérez L.A., Granados-Pérez E., Jenny Ruales, Tovar J., Vergara-Valencia N.Fuentes:scopusStarch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta
ArticleAbstract: The microstructure of cooked gluten-free pasta depends on the ingbkp_redients used, and this microstPalabras claves:Antioxidants, Gluten-free pasta, Microstructure, Simulated digestion, starchAutores:Agama-Acevedo E., Bello-Pérez L.A., Camelo-Méndez G.A., Cristina M. Rosell, de J. Perea-Flores M.Fuentes:scopus