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Publications tagged with this subject: 11

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1. Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications

2. Effects of a diet rich in arabinoxylan and resistant starch compared with a diet rich in refined carbohydrates on postprandial metabolism and features of the metabolic syndrome

3. Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process

4. Effects of microwave-discharged cold plasma on synthesis and characteristics of citrate derivatives of corn starch granules

5. Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads

6. Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects

7. Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato (Solanum tuberosum L.)

8. Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

9. High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads

10. Optimization of Extrusion Process of Directly Expanded Snacks Based on Potato Starch in a Single Step for the Formation of Type IV Resistant Starch

11. A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility


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