Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole...
Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
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Publisher
Zagreb: Sveuciliste U Zagrebu
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Language
English
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Zagreb: Sveuciliste U Zagrebu
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Contents
Research background. The consumption of whole grain cereal flour contributes to increased intake of dietary fibre and phenolic compounds beneficial to human health. However, whole grain flour also has some disadvantages, such as poor baking properties and lower technological quality. Applying ultrasonic and hydrothermal treatments can provide new o...
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Full title
Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
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TN_cdi_doaj_primary_oai_doaj_org_article_c41f1f87a86b46578f825bae54d6c9b7
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_c41f1f87a86b46578f825bae54d6c9b7
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ISSN
1330-9862
E-ISSN
1334-2606
DOI
10.17113/ftb.61.03.23.8016
