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Research article

First published 2007-08

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

R.G. Utrilla-Coello, P. Osorio-Díaz, L.A. Bello-Pérez

Food Science and Technology International

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Research article

First published 2018-9

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

Elena Diez-Sánchez, Empar Llorca, Amparo Quiles [...]

Food Science and Technology International

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Research article

First published 1989-09

Role of Parotid Amylase in Starch Digestion in the Gastro-intestinal Tracts of Diabetic Rats

M. Kurahashi, K. Inomata

Journal of Dental Research

Free access

Research article

First published 2017-6

Starch Polysaccharides in the Human Diet: Effect of the Different Source and Processing on its Absorption

Danilo Perin, Erminio Murano

Natural Product Communications

Free access

Research article

First published 2016-11-25

Wheat-based breads with slowly digestible starch properties by increasing the amylose content: an in vitro approach

G. Giuberti, A. Gallo, P. Fortunati [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 1997-1

Probiotic † Fermentation: Effect on Antinutrients and Digestibility of Starch and Protein of Indigenously Developed Food Mixture

Rani Binita, N. Khetarpaul

Nutrition and Health

Open access

Research article

First published 2023-10

Slow Digestible Starch in Native Pea Starch ( Pisum sativum L.) Lowers Glycemic Response with No Adverse Effects on Gastrointestinal Symptoms in Healthy Adults

Caroline Perreau, Fabrice Desailly, Sophie Grard [...]

Journal of Medicinal Food

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Research article

First published 1999-10

Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres

L. Bravo

Food Science and Technology International

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Research article

First published 2023-09-14

Correlation between the in vitro starch digestibility and the glycemic/insulinemic index of biscuits and bread made from non-conventional wholemeal/wholegrain flours

Charalampos Papadopoulos, Constantine Anagnostopoulos, Athanasios Zisimopoulos [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 2009-12

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

S. Yağcı, F. Göğüş

Food Science and Technology International

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