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Effect of baking and staling on carbohydrate composition in rye bread and on digestibility of starch and dietary fibre in vivo

✍ Scribed by Hansen, Hanne Boskov; Østergaard, Karin; Knudsen, K.E. Bach

Book ID
122833011
Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
702 KB
Volume
7
Category
Article
ISSN
0733-5210

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The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer urietinum L.), Cowpea (Vignu Lcnguiculata) and greengram (Vigna rudiata).