Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment
Stéphanie Blanquet‐Diot, Olivier François, Sylvain Denis, Martine Hennèquin, Marie‐Agnès Peyron
Topics & Concepts
MasticationStarchDigestion (alchemy)Resistant starchGlycemic indexChemistryFood scienceGlycemicAmylaseGastrointestinal tractMedicineDentistryBiochemistryDiabetes mellitusEndocrinologyEnzymeChromatographyFood composition and propertiesNutritional Studies and DietDiet and metabolism studies