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Effect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

机译：b-葡聚糖分子量对米粉面团流变性，面包品质参数和体外淀粉消化率的影响

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Producción Científica

机译：科学生产

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Pérez Quirce Sandra; Lazaridou Athina; Biliaderis Costas G.; Ronda Balbás María Felicidad;
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年度 2017
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正文语种 eng
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2. Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior [J] . Gujral Hardeep Singh, Sharma Bharati, Singh Pardeep Journal of Food Science and Technology . 2019,第5期

机译：从小麦粉中的水稻杂粮中面粉的利用：面团流变学评估，淀粉消化，血糖指数和逆行行为
3. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours [J] . International Journal of Biological Macromolecules: Structure, Function and Interactions . 2019,第期

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4. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products [C] . Jan Engmann International Congress on Rheology . 2008

机译：小麦粉面团流变学对面包和其他烘焙产品中煤气细胞结构发育的意义
5. Effects of Dough Conditioners on Rheology and Bread Quality of Intermediate Wheatgrass [D] . Banjade, Jaya Dhungana. 2018

机译：面团调节剂对中级小麦流变和面包质量的影响
6. Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology starch digestibility glycemic index and retrogradation behavior [O] . Hardeep Singh Gujral, Bharati Sharma, Pardeep Singh 2019

机译：利用小麦碎薄饼中的碎米粉：面团流变学淀粉消化率血糖指数和回生行为的评估
7. Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior [O] . Hardeep Singh Gujral, Bharati Sharma, Pardeep Singh 2019

机译：小麦粉中稻杂粮的利用面粉：面团流变学评估，淀粉消化，血糖指标和逆行行为

Effect of b-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

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