The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre

The relationship between in vitro and in vivo starch digestion kinetics was studied in portal vein catheterised pigs fed breads varying in dietary fibre (DF) content and composition. The breads were a low DF white wheat bread, two high DF whole grain rye breads without and with whole kernels and two...

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Detalles Bibliográficos
Autores principales: Rojas-Bonzi, Patricia, Vangsøe, Cecilie Toft, Nielsen, Kirstine Lykke, Lærke, Helle Nygaard, Hedemann, Mette Skou, Knudsen, Knud Erik Bach
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554867/
https://www.ncbi.nlm.nih.gov/pubmed/32971915
http://dx.doi.org/10.3390/foods9091337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554867/
https://www.ncbi.nlm.nih.gov/pubmed/32971915
http://dx.doi.org/10.3390/foods9091337

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