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Volumn 63, Issue , 2014, Pages 98-103
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In vitro starch digestion and cake quality: Impact of the ratio of soluble and insoluble dietary fiber
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Author keywords
Insoluble dietary fiber; Physicochemical property; Soluble dietary fiber; Starch digestion
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Indexed keywords
GLUCOSE;
INULIN;
LIPOXYGENASE;
STARCH;
ADHESION;
ARTICLE;
CATALYSIS;
COLOR;
CONTROLLED STUDY;
DEGRADATION;
DIETARY FIBER;
FLOUR;
FOOD;
FOOD ANALYSIS;
FOOD COMPOSITION;
FOOD QUALITY;
GELATINIZATION;
GLYCEMIC INDEX;
HARDNESS;
HYDRATION;
HYDROLYSIS;
HYDROPHILICITY;
IN VITRO STUDY;
INSOLUBLE DIETARY FIBER;
NUTRITIONAL ASSESSMENT;
OXIDATION;
PASTRY;
PHYSICAL CHEMISTRY;
PREDICTION;
SOLUBILITY;
SOLUBLE DIETARY FIBER;
STARCH DIGESTION;
VISCOSITY;
WATER ABSORPTION;
INSOLUBLE DIETARY FIBER;
PHYSICOCHEMICAL PROPERTY;
SOLUBLE DIETARY FIBER;
STARCH DIGESTION;
DIETARY FIBER;
DIGESTION;
GLYCEMIC INDEX;
HUMANS;
SOLUBILITY;
STARCH;
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EID: 84887602902
PISSN: 01418130
EISSN: 18790003
Source Type: Journal
DOI: 10.1016/j.ijbiomac.2013.10.038 Document Type: Article |
Times cited : (59)
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References (34)
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