Increasing the fat content of pancakes augments the digestibility of starch in-vitro

Food Research International

Volumn 44, Issue 2, 2011, Pages 636-641

  Clegg, M E ^a   Thondre, P S ^a   Henry, C J K ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

In vitro digestion; Lipid starch complex; Medium chain triglycerides; Monounsaturated; Polyunsaturated; Saturated; Starches

Indexed keywords

IN-VITRO; MEDIUM CHAIN TRIGLYCERIDES; MONOUNSATURATED; POLYUNSATURATED; SATURATED;

EMULSIFICATION; ORGANIC COMPOUNDS; SATURATED FATTY ACIDS; STARCH; SUGARS; VEGETABLE OILS;

MONOUNSATURATED FATTY ACIDS;

HELIANTHUS;

EID: 79952317134     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.021     Document Type: Article

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