Development of Gluten-Free Biscuits From Rice Flour-Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability.
- DOI
- 10.1002/fsn3.72449
- Published
- 2026 Oct
- Container
- Food science & nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.72449,
title = {Development of Gluten-Free Biscuits From Rice Flour-Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability.},
author = {Sriprablom J and Phansuea P and Sahasakul Y and Disnil S and Aursalung A and Srisangwan N and Keeratichamroen A and Srisungwan S and Wongsagonsup R},
year = {2026},
journal = {Food science \& nutrition},
doi = {10.1002/fsn3.72449},
url = {https://doi.org/10.1002/fsn3.72449}
}RIS
TY - JOUR TI - Development of Gluten-Free Biscuits From Rice Flour-Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability. AU - Sriprablom J AU - Phansuea P AU - Sahasakul Y AU - Disnil S AU - Aursalung A AU - Srisangwan N AU - Keeratichamroen A AU - Srisungwan S AU - Wongsagonsup R PY - 2026 JO - Food science & nutrition DO - 10.1002/fsn3.72449 UR - https://doi.org/10.1002/fsn3.72449 ER -
APA
J, S., P, P., Y, S., S, D., A, A., N, S., A, K., S, S., & R, W. (2026). Development of Gluten-Free Biscuits From Rice Flour-Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability.. Food science & nutrition. https://doi.org/10.1002/fsn3.72449
Source records
- pubmed · retrieved 2026-11-10T06:44:30.487Z