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pro vyhledávání: '"Rachel, Zuliani"'
Autor:
Marianna, Tagliasco, Maria, Tecuanhuey, Reynard, Reynard, Rachel, Zuliani, Nicoletta, Pellegrini, Edoardo, Capuano
Publikováno v:
Food Chemistry, 396
Food Chemistry 396 (2022)
Food Chemistry 396 (2022)
Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in flour but its effect in bread is not clear. In this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::629f537de97e8006846cd52034f09f59
https://doi.org/10.1016/j.foodchem.2022.133678
https://doi.org/10.1016/j.foodchem.2022.133678
