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