Effect of maize type and extrusion-cooking conditions on starch digestibility profiles

International Journal of Food Science and Technology

Volumn 51, Issue 6, 2016, Pages 1319-1326

  Robin, Frédéric ^a   Heindel, Christina ^a,b   Pineau, Nicolas ^a   Srichuwong, Sathaporn ^a   Lehmann, Undine ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b NUREMBERG INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Crystallinity; Digestibility; Extrusion; Food processing; Slowly digestible starch

Indexed keywords

CYCLODEXTRINS; EXTRUSION; FOOD PROCESSING;

CRYSTALLINITIES; DIGESTIBILITY; FOOD SCIENCE AND TECHNOLOGY; GRANULAR STRUCTURESS; HIGH-AMYLOSE MAIZE STARCH; INTERNATIONAL JOURNALS; SLOWLY DIGESTIBLE STARCH; STARCH DIGESTIBILITIES;

STARCH;

EID: 84963611987     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13098     Document Type: Article

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