Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution (2020)
- Authors:
- Alcântara, Rafael Grassi de - Universidade de São Paulo (USP)
- Fukumasu, Heidge
- Raspantini, Paulo Cesar Fabricio
- Raspantini, Leonila Ester Reinert
- Steel, Caroline Joy - Universidade Estadual de Campinas (UNICAMP)
- Oliveira, Ludmilla de Carvalho - Universidade Estadual de Campinas (UNICAMP)
- Carvalho, Rosemary Aparecida de
- Vanin, Fernanda Maria
- USP affiliated authors: RASPANTINI, PAULO CESAR FABRICIO - FMVZ ; RASPANTINI, LEONILA ESTER REINERT - FMVZ ; FUKUMASU, HEIDGE - FZEA ; CARVALHO, ROSEMARY APARECIDA DE - FZEA ; VANIN, FERNANDA MARIA - FZEA
- Unidades: FMVZ; FZEA
- DOI: 10.1155/2020/9245035
- Subjects: COZIMENTO; PANIFICAÇÃO; AMIDO; FARINHA DE TRIGO; PÃO; DIGESTIBILIDADE
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Quality
- ISSN: 0146-9428
- Volume/Número/Paginação/Ano: v. 2020, art. 9245035, p. 1-13, 2020
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
ALCÂNTARA, Rafael Grassi de et al. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, v. 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1155/2020/9245035. Acesso em: 24 abr. 2024. -
APA
Alcântara, R. G. de, Fukumasu, H., Raspantini, P. C. F., Raspantini, L. E. R., Steel, C. J., Oliveira, L. de C., et al. (2020). Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, 2020, 1-13. doi:10.1155/2020/9245035 -
NLM
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1155/2020/9245035 -
Vancouver
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1155/2020/9245035 - Does zearalenone, an estrogenic mycotoxin, have immunotoxic effects?
- Zearalenone, an estrogenic mycotoxin, is an immunotoxic compound
- Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds
- Efeito de extrato natural de romã (Punica granatum L) na vida de prateleira de pães de forma
- Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties
- Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
- Acute and subacute (28 days) toxicity of green coffee oil enriched with diterpenes cafestol and kahweol in rats
- The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads
- Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression
- Influência do enriquecimento ambiental na criação e desenvolvimento de ratos Wistar
Informações sobre o DOI: 10.1155/2020/9245035 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 | RAS_8_3009175_R.pdf | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
