Influence of tetraploid wheat ( Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility-Reference-Cited by-同舟云学术

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Influence of tetraploid wheat ( Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility

Published:2020-11-08 Issue:5 Volume:56 Page:2273-2281
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bharath Adguru Papanna¹,Kathalsar Ashwath Kumar¹,Chandrashekhar Soumya¹,Prabhasankar Pichan¹^ORCID

Affiliation:

1. Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14845

Reference37 articles.

1. In vitro hypoglycemic effects and starch digestibility characteristics of wheat based composite functional flour for diabetics

2. Starches, Sugars and Obesity

3. Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

4. Rapid enzymic assay of insoluble and soluble dietary fiber

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1. Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta);Journal of Food Measurement and Characterization;2024-01-12

2. Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies;International Journal of Food Science & Technology;2023-10-30

3. Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds;Molecules;2023-04-27

4. Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes;LWT;2023-02

5. Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat;Cereal Chemistry;2023-01-22

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