HYDROLYSED PEA PROTEINS MITIGATE IN VITRO WHEAT STARCH DIGESTIBILITY

被引：0
|
作者：
Baron, Lopez Nataly [1 ]
Sagnelli, Domenico [2 ]
Blenow, Andreas [2 ]
Holse, Mette [3 ]
Saaby, Lasse [4 ]
Gao, Jun [1 ]
Vasanthan, Thava [1 ]
机构：
[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB, Canada
[2] Univ Copenhagen, Dept Plant & Environm Sci, Copenhagen, Denmark
[3] Univ Copenhagen, Dept Food Sci, Copenhagen, Denmark
[4] Bioneer, Horsholm, Denmark
来源：
ANNALS OF NUTRITION AND METABOLISM | 2017年 / 71卷
基金：
加拿大自然科学与工程研究理事会;
关键词：
Pea proteins; Protein-hydrolysis; Starch; In vitro digestibility;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
144/1928
引用
收藏
页码：1203 / 1204
页数：2
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