Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets.

Sharma, Bharati; Gujral, Hardeep Singh

Sharma, Bharati; Gujral, Hardeep Singh.

Affiliation

Sharma B; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Gujral HS; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India. Electronic address: hsgujral7@yahoo.co.in.

Food Chem ; 299: 125115, 2019 Nov 30.

Article in En | MEDLINE | ID: mdl-31288161

Subject(s)

Bread; Millets; Plant Proteins, Dietary/pharmacokinetics; Starch/pharmacokinetics; Dietary Fiber/analysis; Digestion; Glycemic Index; Millets/chemistry; Panicum/chemistry; Phenols/analysis; Phenols/chemistry; Rheology; Setaria Plant/chemistry; Starch/chemistry; Triticum/chemistry; Viscosity; Xylans/analysis

Key words

Dietary fiber; Millets; Mixolab; Protein digestibility; Starch digestibility

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Plant Proteins, Dietary / Bread / Millets Language: En Journal: Food Chem Year: 2019 Document type: Article Affiliation country: India Country of publication: United kingdom

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google