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Plantain flours as potential raw materials for the development of gluten-free functional foods

Tomy J Gutiérrez1

  • 1Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina.

Carbohydrate Polymers
|October 6, 2018
PubMed

Keywords:
DigestibilityFunctional floursNutritional aspectsResistant starch

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