Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content(§)

RESEARCH BACKGROUND: The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health. However, whole grain flour also has some disadvantages, such as poor baking properties and lower technological quality. Applying ultras...

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Detalles Bibliográficos
Autores principales: Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Titan, Primož
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Preliminary Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666950/
https://www.ncbi.nlm.nih.gov/pubmed/38022887
http://dx.doi.org/10.17113/ftb.61.03.23.8016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666950/
https://www.ncbi.nlm.nih.gov/pubmed/38022887
http://dx.doi.org/10.17113/ftb.61.03.23.8016

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