The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China
2006
Liu, Q. | Donner, E. | Yin, Y. | Huang, R.L. | Fan, M.Z.
Digestibility, gelatinization, retrogradation and pasting properties of starch in various cereal, tuber and legume flours were determined. Rapidly and slowly digestible starch and resistant starch were present in 11 selected flours. In general, cereal starches were more digestible than legume starches and tuber starches contained a high amount of resistant starch. Thermal and rheological properties of flours were different depending on the crop source.
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书目信息
Food chemistry
卷
99
期
3
页码
470
- 477
ISSN
0308-8146
出版者
Applied Science Publishers
其它主题
Oat products; In vitro digestion; Pasting properties; Food composition and quality - field crop products; Flour; Oat starch; Food composition and quality - horticultural crop products; Gelling properties; Retrogradation; Resistant starch; Dietary fiber
语言
英语
注释
Includes references
2019-12-06
类型
Journal Article; Text
2024-02-28
MODS