Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

Article

Abstract: Pearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub-Sahara

Palabras claves:

Amylose–lipid complex, EXTRUSIÓN, in vitro digestion, pearl millet, slow digestion

Autores:

Hamaker B.R., Hayes A.M.R., Martínez M.M., Torres-Aguilar P.C., Ximena V. Yepez

Fuentes:

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