High molecular weight barley β-glucan decreases particle breakdown in chapattis (Indian flat breads) during in vitro digestion

Food Research International

Volumn 43, Issue 5, 2010, Pages 1476-1481

  Thondre, P S ^a   Monro, J A ^b   Mishra, S ^b   Henry, C J K ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

glucan; Barley; Chapattis; In vitro digestion; Particle breakdown; Starch

Indexed keywords

BARLEY; BARLEY FLOURS; HIGH MOLECULAR WEIGHT; IN-VITRO; INVERSE RELATIONS; PARTICLE BREAKDOWN; WHEAT FLOURS;

MOLECULAR WEIGHT; VISCOSITY;

STARCH;

HORDEUM; TRITICUM AESTIVUM;

EID: 77953913598     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.012     Document Type: Article

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