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Importance of physical form rather than viscosity in determining the rate of starch hydrolysis in legumes.

作者信息

Wong S, O'Dea K

出版信息

Am J Clin Nutr. 1983 Jan;37(1):66-70. doi: 10.1093/ajcn/37.1.66.

DOI:10.1093/ajcn/37.1.66
PMID:6401378
Abstract
摘要

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Importance of physical form rather than viscosity in determining the rate of starch hydrolysis in legumes.在决定豆类淀粉水解速率方面，物理形态而非粘度的重要性。
Am J Clin Nutr. 1983 Jan;37(1):66-70. doi: 10.1093/ajcn/37.1.66.
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Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items.加工对含小扁豆食品的餐后血糖反应及消费者接受度的影响。
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BMJ. 1988 Oct 15;297(6654):958-60. doi: 10.1136/bmj.297.6654.958.
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Nitrogen losses from the human small bowel: obligatory losses and the effect of physical form of food.人体小肠的氮损失：必要损失及食物物理形态的影响。
Gut. 1988 Jun;29(6):809-15. doi: 10.1136/gut.29.6.809.
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Super-efficient starch absorption. A risk factor for colonic neoplasia?
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