Digestibility of Amylose‐Lipid Complexes in‐vitro and in‐vivo

Starch ‐ Stärke

Volumn 35, Issue 9, 1983, Pages 294-297

  Holm, J ^a   Bjorck I ^a   Ostrowska, S ^a   Eliasson, A C ^a   Asp, N G ^a   Larsson, K ^a   Lundquist, I ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987238964     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.19830350902     Document Type: Article

References (18)

1. A Study of the Amylose-Monoglyceride Complex by Raman Spectroscopy
2. On the Possibility of Dietary Fiber Formation by Interaction in the Intestine between Starch and Lipids
3. Some Effects of Starch Lipids on the Thermal and Rheological Properties of Wheat Starch
4. Amylose Complexing Effect of Food Grade Emulsifiers
5. On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface Coating