Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices

Journal of Cereal Science

Volumn 28, Issue 1, 1998, Pages 71-80

  Akerberg A ^a   Liljeberg, H ^a   Bjorck I ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Amylose amylopectin ratio; Barley genotypes; Bread baking; Glycaemic index; Resistant starch

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 0001924407     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0173     Document Type: Article

References (35)

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