| Original language | English |
|---|---|
| Pages (from-to) | 138-148 |
| Number of pages | 11 |
| Journal | Cereal Chemistry |
| Volume | 97 |
| Issue number | 1 |
| DOIs | |
| State | Published - 1 Jan 2020 |
Fingerprint
Keywords
- glycemic index
- historic and modern wheat
- in vitro starch digestion
- rapidly digestible starch
- resistant starch
- slowly digestible starch
Cite this
}
Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. / Simsek, Senay; Budak, Bilge; Schwebach, Catherine Suzanne; Ovando-Martínez, Maribel.
In: Cereal Chemistry, Vol. 97, No. 1, 01.01.2020, p. 138-148.Research output: Contribution to journal › Article
TY - JOUR
T1 - Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years
AU - Simsek, Senay
AU - Budak, Bilge
AU - Schwebach, Catherine Suzanne
AU - Ovando-Martínez, Maribel
PY - 2020/1/1
Y1 - 2020/1/1
KW - glycemic index
KW - historic and modern wheat
KW - in vitro starch digestion
KW - rapidly digestible starch
KW - resistant starch
KW - slowly digestible starch
UR - http://www.scopus.com/inward/record.url?scp=85074038254&partnerID=8YFLogxK
U2 - 10.1002/cche.10211
DO - 10.1002/cche.10211
M3 - Artículo
AN - SCOPUS:85074038254
VL - 97
SP - 138
EP - 148
JO - Cereal Chemistry
JF - Cereal Chemistry
SN - 0009-0352
IS - 1
ER -