Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch

Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “...

Descripción completa

Detalles Bibliográficos
Autores principales: Cervini, Mariasole, Gabrielli, Mario, Spigno, Giorgia, Giuberti, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857741/
https://www.ncbi.nlm.nih.gov/pubmed/36673419
http://dx.doi.org/10.3390/foods12020327

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857741/
https://www.ncbi.nlm.nih.gov/pubmed/36673419
http://dx.doi.org/10.3390/foods12020327

Ejemplares similares