Effects of extrusion cooking on starch and dietary fibre in barley
- 31 December 1989
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 34 (3), 215-227
- https://doi.org/10.1016/0308-8146(89)90142-8
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Transglycosidation Reactions Following Heat Treatment of Starch – Effects on Enzymic DigestibilityStarch ‐ Stärke, 1989
- Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal StarchesStarch ‐ Stärke, 1987
- Starchy foods and fiber: reduced rate of digestion and improved carbohydrate metabolismScandinavian Journal of Gastroenterology, 1987
- Studies on Chemical Modifications in Heat‐processed Starch and Wheat FlourStarch ‐ Stärke, 1987
- Studies on dietary fiber. 3. Improved procedures for analysis of dietary fiberJournal of Agricultural and Food Chemistry, 1986
- Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetatesThe Analyst, 1984
- Starch and non‐starch polysaccharides in some cereal foodsJournal of the Science of Food and Agriculture, 1983
- Rapid enzymic assay of insoluble and soluble dietary fiberJournal of Agricultural and Food Chemistry, 1983
- Changes in the Starch Fraction During Extrusion‐cooking of CornJournal of Food Science, 1983
- Enzymic Digestibility of Modified StarchesStarch ‐ Stärke, 1979