Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content<sup>§</sup>.

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content^§.

Nikolic, Valentina; Zilic, Sladana; Simic, Marijana; Kandic, Vesna; Titan, Primoz.

Afiliação

Nikolic V; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Zilic S; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Simic M; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Kandic V; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Titan P; Research Genetics and Agrochemistry Ltd., Krog, Brodarska 27, 9000 Murska Sobota, Slovenia.

Food Technol Biotechnol ; 61(3): 302-311, 2023 Sep.

Article em En | MEDLINE | ID: mdl-38022887