In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada-Reference-Cited by-同舟云学术

In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada

Published:2008-11 Issue:9 Volume:41 Page:869-875
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chung Hyun-Jung,Liu Qiang,Peter Pauls K.,Fan Ming Z.,Yada Rickey

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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4. Effect of partial gelatinization and retrogradation on the enzyme digestion of waxy rice starch;Chung;Journal of Cereal Science,2006

5. Chung, H. J., Liu, Q., Donner, E., Hoover, R., Warkentin, T. D., & Vandenberg, B. (2007). Composition, molecular structure, thermal properties, pasting characteristics and in vitro digestibility of starches from newly released Canadian cultivars of pea, lentil and chickpea. Cereal Chemistry, in press.

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