Open AccessGluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour
Author(s) -
Orawan Oupathumpat,
Sopida Wisansakkul
Publication year - 2021
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-9-6-7
Subject(s) - food science , prebiotic , vitamin , starch , gluten free , chemistry , calorie , resistant starch , gluten , biology , biochemistry , endocrinology