Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content.AuthorsSarawong, Chonthira; Gutiérrez, Zuleyka Rodríguez; Berghofer, Emmerich; Schoenlechner, ReginePublicationInternational Journal of Food Science & Technology, 2014, Vol 49, Issue 8, p1825ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.12491