Published in
Elsevier, Journal of Cereal Science, (76), p. 157-164, 2017
DOI: 10.1016/j.jcs.2017.06.008
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Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics
Journal article published in 2017 by
Gianluca Giuberti 
,
Alessandra Marti,
Paola Fortunati,
Antonio Gallo
,
Alessandra Marti,
Paola Fortunati,
Antonio Gallo
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