Impact of supplement of Qingke flours on physiochemical properties, sensory and <i>in vitro</i> starch digestibility of wheat bread and its enhancement by bread quality improvers.

Lin, Shang; Huang, Bingyu; Liu, Shuxiang; Liu, Yaowen; Zhang, Qing; Qin, Wen

Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers.

Lin, Shang; Huang, Bingyu; Liu, Shuxiang; Liu, Yaowen; Zhang, Qing; Qin, Wen.

Afiliação

Lin S; College of Food Science, Sichuan Agricultural University, Sichaun Province, China.
Huang B; College of Food Science, Sichuan Agricultural University, Sichaun Province, China.
Liu S; College of Food Science, Sichuan Agricultural University, Sichaun Province, China.
Liu Y; College of Food Science, Sichuan Agricultural University, Sichaun Province, China.
Zhang Q; College of Food Science, Sichuan Agricultural University, Sichaun Province, China.
Qin W; College of Food Science, Sichuan Agricultural University, Sichaun Province, China.

Food Chem X ; 19: 100855, 2023 Oct 30.

Article em En | MEDLINE | ID: mdl-37780254