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Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour.
Yang, Zhenglei; Wu, Yanwen; Ouyang, Jie.
Affiliation
  • Yang Z; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 100083, Beijing, China.
  • Wu Y; Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), 100089, Beijing, China.
  • Ouyang J; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, 100083, Beijing, China. ouyangjie@bjfu.edu.cn.
Plant Foods Hum Nutr ; 78(1): 166-172, 2023 Mar.
Article in En | MEDLINE | ID: mdl-36469235
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Flour Type of study: Guideline Language: En Journal: Plant Foods Hum Nutr Journal subject: BOTANICA / CIENCIAS DA NUTRICAO Year: 2023 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cooking / Flour Type of study: Guideline Language: En Journal: Plant Foods Hum Nutr Journal subject: BOTANICA / CIENCIAS DA NUTRICAO Year: 2023 Document type: Article Affiliation country: Country of publication: