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Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour

The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullulanase (HMT+P), HMT combined with microwave (HMT+M),...

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Detalles Bibliográficos
Autores principales:	Dong, Jilin, Huang, Lu, Chen, Wenwen, Zhu, Yingying, Dun, Baoqing, Shen, Ruiling
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701148/ https://www.ncbi.nlm.nih.gov/pubmed/34945593 http://dx.doi.org/10.3390/foods10123042

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