Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta

Article

Abstract: The microstructure of cooked gluten-free pasta depends on the ingbkp_redients used, and this microst

Palabras claves:

Antioxidants, Gluten-free pasta, Microstructure, Simulated digestion, starch

Autores:

Agama-Acevedo E., Bello-Pérez L.A., Camelo-Méndez G.A., Cristina M. Rosell, de J. Perea-Flores M.

Fuentes:

scopus