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Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch

M Paulina Ortíz-Fernández1, Octelina Castillo-Ruiz1, Gonzalo Velazquez2

  • 1Universidad Autónoma de Tamaulipas, UAM Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, 88740, Reynosa, Tamaulipas, Mexico.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|July 6, 2019
PubMed

Keywords:
AcceptabilityCookiesResistant starchSensory evaluationTexture

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