Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients

Romano, A, Mackie, A orcid.org/0000-0002-5681-0593, Farina, F et al. (3 more authors) (2016) Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients. Journal of Food Science and Technology, 53 (12). pp. 4126-4134. ISSN 0022-1155

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Copyright, Publisher and Additional Information: (c) 2016, Springer Verlag. This is an author produced version of a paper published in Journal of Food Science and Technology . Uploaded in accordance with the publisher's self-archiving policy. The final publication is available at Springer via https://doi.org/10.1007/s13197-016-2375-9
Keywords: starch; food structure; functional properties; physicochemical properties; expected glycemic index; resistant starch
Dates:
  • Published: December 2016
  • Accepted: 9 October 2016
  • Published (online): 19 December 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 22 Nov 2016 10:54
Last Modified: 19 Dec 2017 01:38
Published Version: https://doi.org/10.1007/s13197-016-2375-9
Status: Published
Publisher: Springer Verlag
Identification Number: https://doi.org/10.1007/s13197-016-2375-9

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