Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

Gustavo A. Camelo-Méndez, Pamela C. Flores-Silva, Edith Agama-Acevedo, Juscelino Tovar, Luis A. Bello-Pérez

Research output: Contribution to journal › Article › peer-review

15 Scopus citations

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