Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.

Gels · 2023 · PMC10298264 · PMID 37367120

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a decreasing trendno p-value reported

The yellow nuance was less pronounced in samples made of flour treated at higher temperatures and for a longer time, with the moisture content also generating a decreasing trend ( Table 2 ).

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