Fingerprint
Dive into the research topics of 'Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours
Daniel E. Garcia-Valle, Edith Agama-Acevedo, Maria del Carmen Nuñez-Santiago, José Alvarez-Ramirez, Luis A. Bello-Pérez
Research output: Contribution to journal › Article › peer-review
35
Scopus
citations