High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality
Andrea Bresciani, Debora Giordano, Francesca Vanara, Massimo Blandino, Alessandra Marti
Topics & Concepts
AmyloseFood scienceChemistryGluten freeStarchHydrolysisGlutenHomogeneousAmylaseResistant starchMathematicsBiochemistryEnzymeCombinatoricsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyAluminum toxicity and tolerance in plants and animals