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Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains

Article ID Journal Published Year Pages File Type
6986359 Food Hydrocolloids 2018 37 Pages PDF
Keywords
In vitro starch digestibilityWheat flourParticle sizePhysicochemical propertiesWater contentsStructural order
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains
Authors
Peng Guo, Jinglin Yu, Shujun Wang, Shuo Wang, Les Copeland,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
In vitro starch digestibility
Wheat flour
Particle size
Physicochemical properties
Water contents
Structural order
Bioengineering
Catalysis
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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