1Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles

作者： Tian, Yu; Li, Ming; Guo, Boli; Liu, Xingxun; Jane, Jay-lin; Dhital, Sushil; SCI

机构： Minist Agr & Rural Affairs, CAAS Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Nanjing Univ Finance & Econ, Lab Food Soft Matter Struct & Adv Mfg, Coll Food Sci & Engn, Nanjing 210023, Peoples R China; Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA; Monash Univ, Dept Chem Engn, Clayton, Vic 3800, Australia;

来源：FOOD CHEMISTRY

关键词： Noodles; Resistant Starch; In vitro digestion; Storage; Retrogradation

年份：2021