Work

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Year: 2015

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2015.05.032

Authors: Wei Zou, Mike Sissons, Michael J. Gidley, Robert G. Gilbert, Frederick J. Warren

Institutions: The University of Queensland, Huazhong University of Science and Technology, New South Wales Department of Primary Industries

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Australian Government

OpenAlex ID: W1870531019

FWCI: 9.82

Cites: 40

Cited by: 273

Related to: 10