Results 331 to 340 of about 745,271 (354)

Why do millets have slower starch and protein digestibility than other cereals?

Trends in Food Science and Technology, 2017
George Amponsah Annor, Massimo F Marcone, Alessandra Marti   +2 more
exaly  

Effect of protein types on structure and digestibility of starch-protein-lipids complexes

LWT - Food Science and Technology, 2020
Chengdeng Chi, Xiaobin Ma
exaly  

Influence of non-starch polysaccharides on the digestibility and viscosity of starch suspensions

Food Chemistry, 2012
Kaoru Kohyama, Tomoko Sasaki
exaly  

Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose

Food Chemistry, 2000
Jayashree Arcot
exaly  

Digestive Availability of Bean Starch

Science, 1944
openaire   +2 more sources

Molecular structure and digestibility of banana flour and starch

Food Hydrocolloids, 2017
Zhaofeng Li, Yan Hong, Caiming Li
exaly  

Starch digestibility of foods: A nutritional perspective

Critical Reviews in Food Science and Nutrition, 1984
Mark L Dreher, J W Berry
exaly  

Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

Food Chemistry, 2018
Ling Chen, Fengwei Xie, Xiaoxi Li
exaly  

Modulating the digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid

Food Hydrocolloids, 2019
Fengwei Xie, Xiaoxi Li, Yiping Zhang
exaly  

Effect of non-starch polysaccharides on the digestibility and rheological properties of rice starch gel

Food Chemistry, 2011
Kaoru Kohyama, Tomoko Sasaki
exaly