Effect of Simulated Oral Processing on Starch Digestion Characteristics in Vitro of Steamed Bread(模拟口腔加工对馒头体外淀粉消化特性的影响)

In order to explore the effects of different oral processing methods on starch digestion characteristics in vitro, highland barley steamed bread and wheat steamed bread were used as experimental materials. The effects of five in vitro simulated oral processing methods (cutting, cutting with vortex,...

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Библиографические подробности

Главные авторы:	REN Xin(任欣), WANG Linxuan(王林萱), ZHANG Min(张敏), FANG Yuan(方圆), ZHANG Chenyang(张晨阳)
Формат:	Artigo
Язык:	Chinês
Опубликовано:	Beijing Technology and Business University 2022-10-01
Серии:	Shipin kexue jishu xuebao
Предметы:	highland barley(青稞) steamed bread( 馒头) in vitro digestion( 体外消化) starch( 淀粉) oral processing
Online-ссылка:	https://www.btbuspxb.com/spkxjsxb/article/pdf/20220514
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