Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion.

Bai, Chan; Zhu, Jiguo; Xiong, Guangquan; Wang, Wenqing; Wang, Juguang; Qiu, Liang; Zhang, Qingfang; Liao, Tao

Bai, Chan; Zhu, Jiguo; Xiong, Guangquan; Wang, Wenqing; Wang, Juguang; Qiu, Liang; Zhang, Qingfang; Liao, Tao.

Afiliação

Bai C; Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China.
Zhu J; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China.
Xiong G; Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China.
Wang W; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China.
Wang J; School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China.
Qiu L; Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China.
Zhang Q; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China.
Liao T; Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China.

Front Nutr ; 10: 1107488, 2023.

Article em En | MEDLINE | ID: mdl-36998908

Palavras-chave

biscuits; chitin; crayfish shell; pasting; physicochemical; starch digestion

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China