Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

Article

Abstract: Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant sta

Palabras claves:

Functional foods, pasta, resistant starch, Semolina, Wheat flour

Autores:

Bannwart A., Biasutti E., Chang Y.K., Gabriela Vernaza, Jaekel L., Schmiele M.

Fuentes:

scopus