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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2023
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| Materias: | |
| 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 |