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The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

Year of publication

2019

Authors

Alam, Syed Ariful ; Pentikainen, Saara; Närväinen, Johanna; Katina, Kati; Poutanen, Kaisa; Sozer, Nesli

Organizations and authors

VTT Technical Research Centre of Finland Ltd

Närväinen Johanna

Poutanen Kaisa

Sozer Nesli Orcid -palvelun logo

Pentikäinen Saara Orcid -palvelun logo

Alam Syed Ariful

University of Helsinki

Katina Kati

Alam Syed Ariful

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Food and function

Parent publication name

Food & Function

Volume

10

Issue

4

Pages

1958-1973

ISSN

2042-6496

​Publication forum

70469

​Publication forum level

1

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Fields of science

Other engineering and technologies; Other agricultural sciences; Biochemistry, cell and molecular biology

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Internationality of the publisher

International

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.1039/c8fo02188k

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes