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The effects of thermal processes on starch digestibility in cereal based products. Current state of knowledge

2002

Salvatorelli, S. (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Rome (Italy))

AGROVOC Keywords
almidón amido amidon arroz bread cocción cooking cottura cuisson degradación degradation degradazione digestibilidad digestibility digestibilité drying dégradation gelificación gelificazione gélification jellification metabolism metabolismo métabolisme nutritive value pain pan pane pasta pasta alimentare pastas alimenticias pâte alimentaire rice riso riz secado starch séchage valeur nutritive valor nutritivo valore nutritivo
Bibliographic information
Volume 31 Issue 4 ISSN 0391-4887
Pagination
pp. 321-332
Other Subjects
Essiccamento; Digeribilita'
Language
Italian
Note
Summaries (En, It)
47 ref.
Translated Title
Effetti dei trattamenti termici sulla digeribilita' dell'amido in prodotti a base di cereali. Stato attuale delle conoscenze
Type
Summary
2004-08-15
AGRIS AP
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