Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads
Author:
Affiliation:
1. Food Process Engineering Consultants Abeokuta Cottage, Tia Lane Forest Lake QLD 4078 Australia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15766
Reference38 articles.
1. Quality attributes of breads from high‐quality cassava flour improved with wet gluten
2. In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
3. Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments
4. Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving;Barua S.;Journal of Food Process Engineering,2021
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