Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion

Published:2021-08-05 Issue:11 Volume:56 Page:6000-6010
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ge Fangzi¹,Wu Peng¹^ORCID,Chen Xiao Dong¹^ORCID

Affiliation:

1. Life Quality Interest Group School of Chemical and Environmental Engineering College of Chemistry, Chemical Engineering and Material Science Soochow University Suzhou Industrial Park Campus Jiangsu Province China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15273

Reference30 articles.

1. Spatial Variation of In Vitro Starch and Protein Digestibility in White Wheat Bread

2. Nutritional and Sensory Quality of Cookies Supplemented with Defatted Pumpkin (Cucurbita pepo) Seed Flour

3. Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour

4. Effects of pectin on molecular structural changes in starch during digestion

5. Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility

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