In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar

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• 来源
  《Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten》 |2016年第4期|共5页
• 作者

  Giuberti Gianluca; Gallo Antonio; Fiorentini Lucia; Fortunati Paola; Masoero Francesco;

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• 作者单位

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 粮食加工工业;
• 关键词

  Bean; Cooking quality; Gluten free; Starch digestibility; Teff;

  机译：豆类;烹饪品质;无麸质;淀粉消化率;Teff;