Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain

A. Briffaz; Andrés Giraldo Toro; O. Gilbert; J. Ricci; Philippe Bohuon

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Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain

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1
2

A. Briffaz

Function : Author

Démarche intégrée pour l'obtention d'aliments de qualité

Département Performances des systèmes de production et de transformation tropicaux

Andrés Giraldo Toro

Function : Author

O. Gilbert

Function : Author

J. Ricci

Function : Author

Démarche intégrée pour l'obtention d'aliments de qualité

Département Performances des systèmes de production et de transformation tropicaux

Philippe Bohuon

Function : Author
PersonId : 964426
IdHAL : philippe-bohuon
ORCID : 0000-0002-7103-2304
IdRef : 167251244

Démarche intégrée pour l'obtention d'aliments de qualité

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Life Sciences [q-bio] Food and Nutrition Life Sciences [q-bio] Food engineering

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Submitted on : Monday, December 12, 2022-3:21:47 PM

Last modification on : Thursday, January 5, 2023-4:24:07 PM

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hal-03894920 , version 1 (12-12-2022)

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HAL Id : hal-03894920 , version 1

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A. Briffaz, Andrés Giraldo Toro, O. Gilbert, J. Ricci, Philippe Bohuon. Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain. 33rd EFFoST International Conference 2019 Sustainable Food Systems - Performing by Connecting, EFFOST, Nov 2019, Rotterdam, Netherlands. ⟨hal-03894920⟩

Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain

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