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

Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)

Guardado en:

Detalles Bibliográficos
Autores principales:	Monsierra, Luisina, Mansilla, Pablo Sebastián, Pérez, Gabriela Teresa
Otros Autores:	https://orcid.org/0009-0006-3684-5605
Formato:	publishedVersion article
Lenguaje:	Inglés
Publicado:	2024
Materias:	Zea mays L. Antioxidant capacity Polyphenols Anthocyanins Dialysability
Acceso en línea:	http://hdl.handle.net/11086/553249 https://www.mdpi.com/2304-8158/13/2/194 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10813994/ https://pubmed.ncbi.nlm.nih.gov/38254495/ https://doi.org/10.3390/foods13020194
Aporte de:	Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba

Descripción
Sumario:	Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)