| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538624 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Tm of crystalline amylopectin increased with increase in the pre-dehydration time. ⺠Pre-dehydrated dough maintained partially crystalline amylopectin during baking. ⺠In vitro digestibility of starch was reduced by the pre-dehydration treatment.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kiyoshi Kawai, Haruna Kawai, Yuka Tomoda, Keiko Matsusaki, Yoshio Hagura,