Cargando…
In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour
In‐vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat‐moisture treated at 100°C for 16 ...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778218/ https://www.ncbi.nlm.nih.gov/pubmed/29387359 http://dx.doi.org/10.1002/fsn3.510 |