Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient

There is a growing interest in the development of functional ingredients, including those with high indigestible carbohydrate content. Unripe plantain flour (UPF) is a source of indigestible carbohydrates, type II resistant starch (RS) in particular. A major drawback of UPF, however, is that its RS...

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Detalles Bibliográficos
Autores principales: Garcia-Valle, Daniel E., Bello-Perez, Luis A., Flores-Silva, Pamela C., Agama-Acevedo, Edith, Tovar, Juscelino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6370669/
https://www.ncbi.nlm.nih.gov/pubmed/30805343
http://dx.doi.org/10.3389/fnut.2019.00002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6370669/
https://www.ncbi.nlm.nih.gov/pubmed/30805343
http://dx.doi.org/10.3389/fnut.2019.00002

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