ISSN: 2155-9600
Giuberti G
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics
Gluten-free; High amylose; Predicted glycemic index; Resistant starch; Sensory evaluation; Cookie, Nutrition, Diet, Nutrients, Food science, Food Toxicology, food tolerance