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α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions
Starch is present in many prepared ‘ready-meals’ that have undergone processing and/or storage in frozen or chilled state. Hydrothermal processing greatly increases starch digestibility and postprandial glycaemia. Effects of different heating/drying and cooling regimes on amylolysis have received li...
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| Yayımlandı: | Carbohydr Polym |
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| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier Applied Science Publishers
2021
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7965859/ https://ncbi.nlm.nih.gov/pubmed/33674022 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.carbpol.2021.117738 |
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