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

Publisher： John Wiley & Sons Inc

E-ISSN： 1521-379x|70|1-2|star.201700126-star.201700126

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.70, Iss.1-2, 2018-01, pp. : n/a-n/a

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