The non–starch polysaccharides quantity changes in pastry products where Jerusalem artichoke (Helianthus tuberosus L.) added-Reference-Cited by-同舟云学术

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The non–starch polysaccharides quantity changes in pastry products where Jerusalem artichoke (Helianthus tuberosus L.) added

Published:2011 Issue: Volume:1 Page:1638-1644
ISSN:2211-601X
Container-title:Procedia Food Science
language:en
Short-container-title:Procedia Food Science

Author:

Gedrovica Ilga,Karklina Daina,Fras Anna,Jablonka Olga,Boros Danuta

Publisher

Elsevier BV

Subject

General Medicine

Reference10 articles.

1. Carbohydrates and dietary fibre;Lunn;British Nutrition Foundation Bulletin,2007

2. Food Analysis. Fourth edition;Nielsen,2010

3. Gray J. 2006. Dietary fibre. Definition, analysis, physiology & health. International Life Sciences Institute Europe. Brussels, Belgium. p.35.

4. Baltess W. 1998. Lebensmittelchemie. Latvia University, Riga, p. 478. In Latvian.

5. Biochemical aspects of non-starch polysaccharides;Caprita;Scientific Papers: Animal Science and Biotechnologies,2010

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1. An Optimization Study of 3D Printing Technology Utilizing a Hybrid Gel System Based on Astragalus Polysaccharide and Wheat Starch;Processes;2024-09-04

2. Ultrasound-assisted extraction (UAE) of Jerusalem artichoke tuber bio-active ingredient using optimized conditions of Box-Behnken response surface methodology;Heliyon;2024-02

3. Optimization Study on the 3d Printing Technology of Astragalus Polysaccharide-Wheat Starch-Based Hybrid Gel System;2024

4. Topinambur (Helianthus tuberosus) and yacon (Smallanthus sonchifolius): nutraceutical crops?;Journal of Applied Biotechnology & Bioengineering;2022-03-29

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