Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol-Reference-Cited by-同舟云学术

Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol

Published:2019-06 Issue: Volume:283 Page:123-130
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Shiyong,Peng Bo,Li Youqian,Yang Jun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study;Bosmans;Food Chemistry,2014

5. Maltitol inhibits small intestinal glucose absorption and increases insulin mediated muscle glucose uptake ex vivo but not in normal and type 2 diabetic rats;Chukwuma;International Journal of Food Sciences and Nutrition,2016

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