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Impact of Native Form Oat ß-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread.
Hu, Han; Lin, Huihui; Xiao, Lei; Guo, Minqi; Yan, Xi; Su, Xueqian; Liu, Lianliang; Sang, Shangyuan.
Afiliação
  • Hu H; Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
  • Lin H; Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
  • Xiao L; Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
  • Guo M; Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
  • Yan X; Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
  • Su X; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
  • Liu L; Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
  • Sang S; Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Foods ; 11(17)2022 Aug 29.
Article em En | MEDLINE | ID: mdl-36076808
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article