Effect of Thermal Processing of Wheat and Barley Dietary Fibers on the Bioavailability of Carbohydrates

Effect of Thermal Processing of Wheat and Barley Dietary Fibers on the Bioavailability of Carbohydrates

Cereal grains are major sources of dietary fiber (DF), an important component of food and an important contributor to human health. Based on their water solubility DF are classified as soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). The physical and physiological properties of dietary...

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Bibliographic Details
Main Authors:	Rodica Căpriță, Adrian Caprita, Iuliana Cretescu Iuliana Cretescu
Format:	Article
Language:	English
Published:	Agroprint Timisoara 2019-11-01
Series:	Scientific Papers Animal Science and Biotechnologies
Subjects:	wheat, barley, dietary fiber, thermal processing, released glucose, refractive index, digestion
Online Access:	http://spasb.ro/index.php/spasb/article/view/2604

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