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How Does the Preparation of Rye Porridge Affect Molecular Weight Distribution of Extractable Dietary Fibers?
Extractable dietary fiber (DF) plays an important role in nutrition. This study on porridge making with whole grain rye investigated the effect of rest time of flour slurries at room temperature before cooking and amount of flour and salt in the recipe on the content of DF components and molecular w...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Molecular Diversity Preservation International (MDPI)
2011
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3116197/ https://ncbi.nlm.nih.gov/pubmed/21686191 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms12053381 |
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