Digestibility of pasta made with three wheat types: A preliminary study

Food Chemistry

Volumn 174, Issue , 2015, Pages 219-225

  Simonato, Barbara ^a   Curioni, Andrea ^b   Pasini, Gabriella ^b  

^a UNIVERSITY OF VERONA   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

Author keywords

Glycemic index; Protein digestibility; Starch digestibility; Wheat pasta

Indexed keywords

STARCH;

DURUM WHEATS; GLYCEMIC INDEX; PROTEIN DIGESTIBILITY; STARCH DIGESTIBILITIES; TRITICUM; TRITICUM DURUMS; WHEAT PASTA;

PROTEINS;

GLUCOSE; GLUCOSE DEHYDROGENASE; STARCH; VEGETABLE PROTEIN;

ADULT; ARTICLE; CONTROLLED STUDY; DIGESTION; EMMER; FEMALE; GELATINIZATION; GLUCOSE OXIDATION; GLYCEMIC INDEX; HUMAN; HUMAN EXPERIMENT; MALE; MOLECULAR WEIGHT; NORMAL HUMAN; PASTA; PROTEIN CONTENT; PROTEIN DEGRADATION; TRITICUM DURUM; TRITICUM POLONICUM; WHEAT; CEREAL; CHEMISTRY; METABOLISM; MICROSCOPY;

TRITICUM AESTIVUM;

CEREALS; DIGESTION; GLYCEMIC INDEX; MICROSCOPY; PLANT PROTEINS; STARCH; TRITICUM;

EID: 84911474562     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.023     Document Type: Article

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