Homogeneities in <i>in vitro</i> starch digestion of compositionally heterogenous white wheat breads-Reference-Cited by-同舟云学术

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Published:2022-04-29 Issue:7 Volume:57 Page:4380-4391
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sopade Peter Adeoye¹^ORCID

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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