Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread-Reference-Cited by-同舟云学术

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Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread

Published:2019-06 Issue: Volume:284 Page:118-124
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Xia,Lu Kui,Yu Jinglin,Copeland Les,Wang Shujun,Wang Shuo

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Natural Science Foundation of Tianjin City

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Nutritional evaluation of wild yam (Dioscorea spp.) tubers of Nepal;Bhandari;Food Chemistry,2003

2. Nutritional properties of wholemeal wheat-flour bread with an addition of selected wild grown fruits;Borczak;Starch-Stärke,2016

3. Starch digestibility index and antioxidative properties of partially baked wheat—flour bakery with an addition of dietary fibre;Borczak;Starch-Stärke,2015

4. Fluorescence and the location of tryptophan residues in protein molecules;Burstein;Photochemistry & Photobiology,1973

5. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices;Collar;Carbohydrate Polymers,2015

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1. Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters;Journal of Agriculture and Food Research;2024-12

2. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector;International Journal of Biological Macromolecules;2024-07

3. Evaluación de las propiedades proximales, estructurales, morfológicas fisicoquímicas y de digestibilidad in vitro en mezclas de harinas de ñame y batata;Ciencia y Tecnología Agropecuaria;2024-06-11

4. Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions;International Journal of Biological Macromolecules;2024-06

5. Purple rice starch in wheat: Effect on retrogradation dependent on addition amount;International Journal of Biological Macromolecules;2024-05

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