Impact of Buckwheat Flavonoids on In Vitro Starch Digestibility and Noodle-Making Properties
Author:
Affiliation:
1. Department of Food & Fermentation, Far East University, Gamgok, Eumseong, Chungbuk 369-700, South Korea.
2. Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, South Korea.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-03-15-0047-R
Reference24 articles.
1. AACC International. Approved Methods of Analysis, 11th Ed. Method 66-50.01. Pasta and noodle cooking quality—Firmness. Approved November 1, 1989. http://dx.doi.org/10.1094/AACCIntMethod-66-50.01. Available online only. AACC International: St. Paul, MN.
2. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species
3. In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada
4. Instrumental Texture of White Salted Noodles Prepared from Recombinant Inbred Lines of Wheat Differing in the Three Granule Bound Starch Synthase (Waxy) Genes
5. International table of glycemic index and glycemic load values: 2002
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