Influence of Physical and Structural Aspects of Food on Starch Digestion
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-03901-1_15
Reference113 articles.
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3. Amaral, O., Guerreiro, C. S., Gomes, A., & Cravo, M. (2016). Resistant starch production in wheat bread: Effect of ingredients, baking conditions and storage. European Food Research and Technology, 242(10), 1747–1753.
4. American Association of Cereal Chemists. (2001). The definition of dietary fibre. Cereal Foods World, 46(3), 112–126.
5. Baks, T., Bruins, M. E., Janssen, A. E. M., & Boom, R. M. (2008). Effect of pressure and temperature on the gelatinization of starch at various starch concentrations. Biomacromolecules, 9(1), 296–304.
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