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For: Kawai K, Kawai H, Tomoda Y, Matsusaki K, Hagura Y. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie. Food Chem 2012;135:1527-32. [PMID: 22953889 DOI: 10.1016/j.foodchem.2012.06.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Revised: 05/15/2012] [Accepted: 06/01/2012] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.068] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
2
Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice. Food Chem 2013;141:223-8. [DOI: 10.1016/j.foodchem.2013.02.103] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 01/15/2013] [Accepted: 02/28/2013] [Indexed: 11/17/2022]
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