The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer

著录项

• 来源
  《Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten》 |2018年第10期|共7页
• 作者

  Gao Jingrong; Fezhong Han; Guo Xinbo; Zeng Xi‐An; Mason Susan L.; Brennan Margaret A.; Brennan Charles S.;

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• 作者单位

  Department of Wine Food Molecular BiosciencesLincoln UniversityLincoln New Zealand;

  College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640 Guangdong China;

  College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640 Guangdong China;

  College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640 Guangdong China;

  Department of Wine Food Molecular BiosciencesLincoln UniversityLincoln New Zealand;

  Department of Wine Food Molecular BiosciencesLincoln UniversityLincoln New Zealand;

  Department of Wine Food Molecular BiosciencesLincoln UniversityLincoln New Zealand;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 粮食加工工业;
• 关键词

  batter system; differential scanning calorimetry; Inulin; in vitro starch digestion; Stevianna; viscosity;

  机译：面糊系统;差分扫描量热法;菊粉;体外淀粉消化;甜叶菊;粘度;