Plantain flour: A potential nutraceutical ingredient to increase fiber and reduce starch digestibility of gluten‐free cookies

Publisher: John Wiley & Sons Inc

E-ISSN: 1521-379x|70|1-2|star.201700107-star.201700107

ISSN: 0038-9056

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

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Abstract