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Addition of green o banana flour to instant noodles technological rheological and Technological properties
ArticleAbstract: Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The oPalabras claves:Functional noodles, Oil absorption, resistant starchAutores:Chang Y.K., Gabriela Vernaza, Gularte M.A.Fuentes:scopusPhysicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids
ArticleAbstract: Hydrocolloids are largely used in food processing because of their functional properties, but scarcePalabras claves:Corn, In vitro digestibility, Pasting, potato, starch, ViscosityAutores:Cristina M. Rosell, Gularte M.A.Fuentes:scopus