4.7 Article

High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality

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The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn

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Summary: The study found that high-amylose corn hybrids had better antioxidant capacity and phenolic acid content when used to produce co-extruded snacks, but the characteristics of the blends did not follow a linear trend with amylose content. Further research is needed to better understand the starch interactions among the various hybrids.

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