In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

In‐vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat‐moisture treated at 100°C for 16 ...

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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Afolabi, T. Adeniyi, Opara, Amarachi O., Kareem, Sharafadeen O., Oladoyinbo, Fatai O.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2017
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5778218/
https://ncbi.nlm.nih.gov/pubmed/29387359
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.510
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