ArticleFood science & nutrition2026

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.

Jiratthitikan Sriprablom et al.PubMed ↗Full text ↗Publisher ↗

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