INVESTIGADORES
LEON Alberto Edel
capítulos de libros
Título:
Use of Modified Starchy Flours
Autor/es:
PALAVECINO, P.M.; LOSANO RICHARD, P.; BUSTOS, M.C.; LEÓN, A. E.; RIBOTTA, P. D.
Libro:
Starch and Starchy Food Products: Improving Human Health
Editorial:
CRC Press
Referencias:
Año: 2022; p. 245 - 274
Resumen:
CONTENTS9.1 Introduction 2469.2 Unconventional Cereals 2479.2.1 Bread 2489.2.2 Cookies 2499.2.3 Batters 2499.2.4 Pasta and Noodles 2509.2.5 Extruded Products 2519.3 Roots and Tubers 2529.3.1 Bread 2539.3.2 Batters 2549.3.3 Pasta and Noodles 2549.3.4 Dry Applications 2559.3.5 Cookies and Crackers 2569.4 Pulses 2569.4.1 Baked Goods 2579.4.2 Pasta 2589.4.3 Extruded Products 2589.4.4 Other Products 2599.5 Andean Crops 2599.5.1 Bread 2609.5.2 Pasta 2629.5.3 Extruded Products 2639.6 Future Research 264References 265
