Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility-Reference-Cited by-同舟云学术

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Published:2022-03-15 Issue:4 Volume:87 Page:1895-1905
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Serrano‐Sandoval Sayra N.¹^ORCID,Guardado‐Félix Daniela¹²^ORCID,De la Rosa‐Millán Julián³^ORCID,Heredia‐Olea Erick¹^ORCID,Gutiérrez‐Uribe Janet A.⁴⁵^ORCID

Affiliation:

1. Tecnologico de Monterrey, Centro de Biotecnología FEMSA Escuela de Ingeniería y Ciencias Monterrey Mexico

2. Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas Universidad Autónoma de Sinaloa Culiacán Mexico

3. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias Bio‐Foods Research Lab Querétaro Mexico

4. Tecnologico de Monterrey The Institute for Obesity Research Monterrey Mexico

5. Tecnologico de Monterrey Escuela de Ingeniería y Ciencias, Campus Puebla Puebla Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16100

Reference45 articles.

1. Development of high-quality weaning food based on maize and chickpea by twin-screw extrusion process for low-income populations

2. American Association for Cereal Chemistry (AACC).Resistant Starch in Samples and Plant Materials method: 32–40.01 (11th Edition).http://methods.aaccnet.org/summaries/32‐40‐01.aspx.

3. American Association for Clinical Chemistry (AACC). Resistant Starch in Samples and Plant Materials method: 32‐40.01 (11th Edition).http://methods.aaccnet.org/summaries/32‐40‐01.aspx.

4. In Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet (Paspalum scrobiculatum) as Affected by Starch–Protein–Lipid Interactions

5. A Distinct Utility of the Amide III Infrared Band for Secondary Structure Estimation of Aqueous Protein Solutions Using Partial Least Squares Methods

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1. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread;Journal of Food Science;2023-04-24

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