Resistant starch and β-glucan levels in grain sorghum (Sorghum bicolor M.) are influenced by soaking and autoclaving-Reference-Cited by-同舟云学术

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Resistant starch and β-glucan levels in grain sorghum (Sorghum bicolor M.) are influenced by soaking and autoclaving

Published:2003-05 Issue:1 Volume:81 Page:113-118
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Niba Lorraine L,Hoffman Jill

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Approved methods of the AACC, methods 80-68, 80-31 and 80-50,1983

2. Resistant starch in the Italian diet;Brighenti;British Journal of Nutrition,1998

3. A new receptor for β-glucans;Brown;Nature,2001

4. Dietary fiber: from early hunter-gatherers to the 1990s;Burkitt,1992

5. Anti-carcinogenicity of probiotics and prebiotics;Burns;Current Issues in Intestinal Microbiology,2000

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1. Understanding the advances in Sorghum grain quality improvement: An overview;Plant Science Today;2024-06-16

2. Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.);Food Science and Technology International;2022-11-15

3. Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis;Carbohydrate Polymers;2022-11

4. β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review;Molecules;2022-09-24

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