Characterization and comparison of whole grain flours with different damaged starch and fibre content

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F17%3AN0000036" target="_blank" >RIV/25328859:_____/17:N0000036 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/17:43914484
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Characterization and comparison of whole grain flours with different damaged starch and fibre content
Original language description
Micronized whole grain flour from wheat, rye, barley, oat and buckwheat has excellent physico-chemical properties (i.e. the high sorption capacities, the high content of dietary fibre, minerals, and low range of damaged starch). The properties of standard wholemeal and micronized whole grain flour were compared. Microstructure of the flours was observed by SEM. The effects of innovative milling on nutritional properties of the flours were evaluated.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
ISBN
978-80-86238-74-6
ISSN
2336-6796
e-ISSN
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Number of pages
4
Pages from-to
221-224
Publisher name
University of Chemistry and Technology Prague
Place of publication
Praha
Event location
Praha
Event date
Nov 8, 2017
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000424398900053

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