Mostrando 2 resultados de: 2
Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index
ArticleAbstract: The growing interest in controlling the glycemic index of starchy-rich food has encouraged researchPalabras claves:Bolus particle size, bread, glycemic index, Matrix structure, Oral digestionAutores:Aleixandre A., Benavent-Gil Y., Cristina M. RosellFuentes:scopusStarch gels enriched with phenolics: Effects on paste properties, structure and digestibility
ArticleAbstract: Phenolic compounds affect starch-based gels features and their further hydrolysis with starch digestPalabras claves:Corn starch gel, Microstructure, Ph, Rapid visco-analyzer, textureAutores:Aleixandre A., Cristina M. RosellFuentes:scopus