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In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure.
Du, Jin; Pan, Ruirong; Obadi, Mohammed; Li, Haiteng; Shao, Feng; Sun, Jun; Wang, Yifan; Qi, Yajing; Xu, Bin.
Afiliación
  • Du J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
  • Pan R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
  • Obadi M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
  • Li H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
  • Shao F; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
  • Sun J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
  • Wang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
  • Qi Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China. Electronic address: xiaoyataoyao@163.com.
  • Xu B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China. Electronic address: food_oil@126.com.
Food Chem ; 368: 130806, 2022 Jan 30.
Article en En | MEDLINE | ID: mdl-34399184
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Fagopyrum Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Fagopyrum Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article