Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics
Biography
Fortunati P is affiliated to Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy. Fortunati’s area of interests include Gluten-free; High amylose; Predicted glycemic index; Resistant starch; Sensory evaluation; Cookie, Nutrition, Diet,
