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Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure
Hoebler, C, Karinthi, A, Chiron, H, Champ, M, Barry, J-L
Published in European journal of clinical nutrition (01.05.1999)
Published in European journal of clinical nutrition (01.05.1999)
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Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure
Hoebler, C, Karinthi, A, Chiron, H, Champ, M, Barry, J.L. (Centre de Recherche en Nutrition Humaine, CHU-Hotel-Dieu, 44093 Nantes Cedex 01 (France))
Published in European Journal of Clinical Nutrition (United Kingdom) (1999)
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Published in European Journal of Clinical Nutrition (United Kingdom) (1999)
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Reducing oil absorption in pea starch through two-step annealing with varying temperatures
Xie, Shumin, Li, Zihan, Duan, Qingfei, Huang, Weijuan, Huang, Wei, Deng, Yawei, Chen, Pei, Xie, Fengwei
Published in Food hydrocolloids (01.05.2024)
Published in Food hydrocolloids (01.05.2024)
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Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects
Larsen, HN, Rasmussen, OW, Rasmussen, PH, Alstrup, KK, Biswas, SK, Tetens, I, Thilsted, SH, Hermansen, K
Published in European journal of clinical nutrition (01.05.2000)
Published in European journal of clinical nutrition (01.05.2000)
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Improving Starch‐Related Traits in Potato Crops: Achievements and Future Challenges
Ahmed, Sulaiman, Zhou, Xin, Pang, Yuehan, Jin, Liping, Bao, Jinsong
Published in Die Stärke (01.09.2018)
Published in Die Stärke (01.09.2018)
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Precision Microbiome Modulation with Structurally Distinct Type-4 Resistant Starches (OR23-08-19)
Deehan, Edward, Yang, Chen, Perez-Munoz, Maria Elisa, Nguyen, Khoi, Triador, Lucila, Zhang, Zhengxiao, Bakal, Jeffrey, Walter, Jens
Published in Current developments in nutrition (01.06.2019)
Published in Current developments in nutrition (01.06.2019)
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Glycaemic Indices of the Traditional Sago-Based Snack and Staple Food in Sarawak, Malaysia
Bugam, Sal Hazreen, Hashim, Efyza
Published in Current research in nutrition and food science (01.04.2023)
Published in Current research in nutrition and food science (01.04.2023)
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Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects
Lioger, Delphine, Fardet, Anthony, Foassert, Pascal, Davicco, Marie-Jeanne, Mardon, Julie, Gaillard-Martinie, Brigitte, Remesy, Christian
Published in Journal of the American College of Nutrition (01.02.2009)
Published in Journal of the American College of Nutrition (01.02.2009)
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