Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility
Version of Record online: 7 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 1985–1991, September 2014
How to Cite
Flores-Silva, P. C., Berrios, J. D. J., Pan, J., Osorio-Díaz, P. and Bello-Pérez, L. A. (2014), Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility. International Journal of Food Science & Technology, 49: 1985–1991. doi: 10.1111/ijfs.12529
- Issue online: 19 AUG 2014
- Version of Record online: 7 MAR 2014
- Manuscript Accepted: 3 FEB 2014
- Manuscript Received: 25 SEP 2013
- EDI-IPN CONACYT-México
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