Spatial Variation of In Vitro Starch and Protein Digestibility in White Wheat Bread-Reference-Cited by-同舟云学术

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

Published:2018-03-23 Issue:5-6 Volume:70 Page:1800025
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Alvarez-Ramirez Jose¹,Rodriguez-Huezo Eva²,Meraz Monica³,Garcia-Diaz Samuel³,Flores-Silva Pamela C.¹,Mondragon-Reinoso Lorena²

Affiliation:

1. Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa; San Rafael Atlixco No. 186 Col. Vicentina Ciudad de México 09340 México

2. Departamento de Ingeniería Química y Bioquímica, Instituto Tecnológico de Estudios Superiores de Ecatepec; Ecatepec Estado de México 55210 México

3. Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa; San Rafael Atlixco No. 186 Col. Vicentina Ciudad de México 09340 México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

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