That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch
Gluten-free cookies were formulated from cardaba banana flour by substituting it with different levels of native and succinic-modified cardaba starch. The cookies were characterized by their nutritional compositions, physical properties, starch fractions and in vitro starch digestibility as well as...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000793 |