期刊
FOOD CHEMISTRY
卷 99, 期 3, 页码 470-477出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.08.008
关键词
flour; cereal; tuber; legume starch digestibility; gelatinization; retrogradation; pasting properties; DSC; RVA
Digestibility, gelatinization, retrogradation and pasting properties of starch in various cereal, tuber and legume flours were determined. Rapidly and slowly digestible starch and resistant starch were present in I I selected flours. In general, cereal starches were more digestible than legume starches and tuber starches contained a high amount of resistant starch. Thermal and theological properties of flours were different depending on the crop source. (c) 2005 Elsevier Ltd. All rights reserved.
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