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In vitro digestibility of starch and protein in cooked wheat and oat whole flours: A comparative study

Yuqi Hou, Mengjie Wei, Yanwen Wu, Jie Ouyang

2023Food Chemistry12 citationsDOI

Topics & Concepts

StarchFood scienceProtein digestibilityChemistryWheat flourHydrolysisPolyphenolBiochemistryAntioxidantFood composition and propertiesProteins in Food SystemsPhytase and its Applications
In vitro digestibility of starch and protein in cooked wheat and oat whole flours: A comparative study | Litcius