Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods
The aim of this study was to characterize in vitro digestion of wheat breads baked with sourdough or the postponed baking method without and with arabinoxylan (AX) of different molar mass. The influence of the AX share on the rate of starch digestion, the molar mass of resistant starch (RS) and the...
Збережено в:
| Автори: | , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2025-04-01
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| Серія: | Molecules |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/1420-3049/30/8/1722 |
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