Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Maribel Ovando-Martinez, Sonia Sáyago-Ayerdi, Edith Agama-Acevedo, Isabel Goñi, Luis A. Bello-Pérez

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@article{910b12acc2b0429c8108595a8ee27ac2,

title = "Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta",

author = "Maribel Ovando-Martinez and Sonia S{\'a}yago-Ayerdi and Edith Agama-Acevedo and Isabel Go{\~n}i and Bello-P{\'e}rez, {Luis A.}",

year = "2009",

month = mar,

day = "1",

doi = "10.1016/j.foodchem.2008.07.035",

language = "American English",

pages = "121--126",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

AU - Ovando-Martinez, Maribel

AU - Sáyago-Ayerdi, Sonia

AU - Agama-Acevedo, Edith

AU - Goñi, Isabel

AU - Bello-Pérez, Luis A.

PY - 2009/3/1

Y1 - 2009/3/1

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U2 - 10.1016/j.foodchem.2008.07.035

DO - 10.1016/j.foodchem.2008.07.035

M3 - Article

SP - 121

EP - 126

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -