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

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