机译:酸面团添加和储存时间对特氟面包体外淀粉消化率和估计血糖指数的影响
Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Lab Food Microbiol & Biotechnol, Campus Kortrijk Belgium,Graaf Karel Goedelaan 5, B-8500 Kortrijk, Belgium;
Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Res Unit Cereal & Feed Technol, Campus Schoonmeersen Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium;
Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Lab Food Microbiol & Biotechnol, Campus Kortrijk Belgium,Graaf Karel Goedelaan 5, B-8500 Kortrijk, Belgium;
Univ Ghent, Fac Biosci Engn, Dept Food Technol Safety & Hlth, Lab Food Microbiol & Biotechnol, Campus Kortrijk Belgium,Graaf Karel Goedelaan 5, B-8500 Kortrijk, Belgium;
Gluten free bread; Glycemic index; Rapidly digestible starch; Resistant starch; Slowly digestible starch;
机译:酸面团对无麸质面包的体外淀粉消化率和预测的血糖指数的影响。
机译:酸奶和凝乳奶酪添加到小麦面包面团:对体外淀粉消化率和估计血糖指数的影响
机译:酸面包:淀粉的消化率和餐后血糖反应。
机译:PEG的添加量对Calliandra calothyrsus和Leucaena leucocephala叶的体外干物质消化率(IVDMD),体外氮消化率(IVND)和PEG结合的影响
机译:直链淀粉含量和化学交联淀粉对淀粉的体外消化和挤出作用。
机译:不同发酵条件对估计血糖指数体外淀粉消化率的影响以及酵母面包的纹理和感官特性
机译:不同发酵条件对估计血糖指数,体外淀粉消化率的影响,以及酵母面包的纹理和感官特性