Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content
Version of Record online: 22 JAN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 8, pages 1825–1833, August 2014
How to Cite
Sarawong, C., Gutiérrez, Z. R., Berghofer, E. and Schoenlechner, R. (2014), Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content. International Journal of Food Science & Technology, 49: 1825–1833. doi: 10.1111/ijfs.12491
- Issue online: 14 JUL 2014
- Version of Record online: 22 JAN 2014
- Manuscript Accepted: 11 DEC 2013
- Manuscript Received: 14 OCT 2013
- Royal Thai Government, Thailand
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