المؤلفون: Daniel E. Garcia-Valle, Edith Agama-Acevedo, Maria del Carmen Nuñez-Santiago, José Alvarez-Ramirez, Luis A. Bello-Pérez

المصدر: Journal of Functional Foods, Vol 80, Iss , Pp 104441- (2021)

مصطلحات موضوعية: Extruded flour, Partial gelatinization, Viscoelasticity, In vitro digestibility, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464621000906; https://doaj.org/toc/1756-4646

URL الوصول: https://doaj.org/article/deb23e23fa494085a1f596b945759290

المؤلفون: Na-Young Lee, Jae Hun Yang

المصدر: Preventive Nutrition and Food Science

مصطلحات موضوعية: Nutrition and Dietetics, in vitro digestibility, Starch, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Article, partial gelatinization, Quality enhancement, puffed rice, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, pasting properties, chemistry, Water holding capacity, Gluten free, gluten-free, Food science, Water holding, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b02b1924513592249307bf0228f214b
https://doi.org/10.3746/pnf.2020.25.2.225

المؤلفون: Jose Alvarez-Ramirez, Edith Agama-Acevedo, Luis A. Bello-Pérez, Daniel E. Garcia-Valle, María del Carmen Núñez-Santiago

المصدر: Journal of Functional Foods, Vol 80, Iss, Pp 104441-(2021)

مصطلحات موضوعية: 0301 basic medicine, Antioxidant, Starch, medicine.medical_treatment, Medicine (miscellaneous), Amaranth, Viscoelasticity, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, TX341-641, Food science, Texture (crystalline), In vitro digestibility, 030109 nutrition & dietetics, Nutrition and Dietetics, Fat substitute, Chemistry, Nutrition. Foods and food supply, High protein, fungi, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Extruded flour, Partial gelatinization, Extrusion, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45fc97aaf01ef7a4ee817a9858f947ea
http://www.sciencedirect.com/science/article/pii/S1756464621000906

المؤلفون: Marc G. Aucoin, David Wulff, Ariel Chan, Qiang Liu, Frank X. Gu

المصدر: Heliyon, Vol 6, Iss 10, Pp e05294-(2020)
Heliyon

مصطلحات موضوعية: 0301 basic medicine, Morphology, Materials science, Morphology (linguistics), Starch, Scanning electron microscope, Diffusion, Food science, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Microscopy, medicine, Nanotechnology, Solubility, lcsh:Social sciences (General), Swelling, lcsh:Science (General), Corn starch, Multidisciplinary, Tunable microcapsule, Structure, Pharmaceutical science, 030104 developmental biology, chemistry, Chemical engineering, Partial gelatinization, lcsh:H1-99, Particle size, medicine.symptom, 030217 neurology & neurosurgery, Research Article, lcsh:Q1-390

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da8fd8e65cda96b84e2fa98defdf4c05
http://www.sciencedirect.com/science/article/pii/S240584402032137X