In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Carbohydrate Polymers

Volumn 123, Issue , 2015, Pages 246-255

  Carrera, Y ^a   Utrilla Coello, R ^a,b   Bello Perez A ^b   Alvarez Ramirez, J ^a   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

In vitro digestibility; Morphology; Raw and toasted maize flour; Thermal properties viscoelasticity

Indexed keywords

DISPERSIONS; GELATION; MORPHOLOGY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SHEAR STRAIN; THERMODYNAMIC PROPERTIES; X RAY DIFFRACTION;

AQUEOUS DISPERSIONS; IN-VITRO; LINEAR VISCOELASTIC REGIONS; MAIZE FLOUR; MORPHOLOGICAL CHARACTERISTIC; OVERSHOOT PHENOMENA; RESISTANT STARCH; X-RAY DIFFRACTION STUDIES;

STARCH;

ELAGATIS; ZEA MAYS;

EID: 84922796526     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.01.044     Document Type: Article

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