Á lódáil...
Hydrocolloids Decrease the Digestibility of Corn Starch, Soy Protein, and Skim Milk and the Antioxidant Capacity of Grape Juice
Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulo...
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| Foilsithe in: | Prev Nutr Food Sci |
|---|---|
| Main Authors: | , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
The Korean Society of Food Science and Nutrition
2015
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4700917/ https://ncbi.nlm.nih.gov/pubmed/26770915 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.4.276 |
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