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    Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

    Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds by Luisina Monsierra, Pablo Sebastián Mansilla, Gabriela Teresa Pérez

    Published 2024-01-01
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