食品科学
膳食纤维
化学
纤维
抗性淀粉
淀粉
作文(语言)
纹理(宇宙学)
原材料
有机化学
计算机科学
语言学
图像(数学)
哲学
人工智能
作者
Carmen M. Tudorica,Víctor Kuri,Charles S. Brennan
摘要
The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber.
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