Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours

Publication date: May 2021Source: Journal of Functional Foods, Volume 80Author(s): Daniel E. Garcia-Valle, Edith Agama-Acevedo, Maria del Carmen Nuñez-Santiago, José Alvarez-Ramirez, Luis A. Bello-Pérez

Source: Journal of Functional Foods - March 26, 2021 Category: Nutrition Source Type: research