Influence of Thermal Processing on In Vitro Starch Digestibility in Cereal-Based Infant Foods
Early-life nutrition is crucial for healthy infant development. This study explored the effects of high-temperature (30 min, 121 °C) and high-humidity treatments on the starch properties and digestibility of infant purees made from wheat, rice, and maize. Purees were prepared using whole grains (WGs...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/8/1367 |
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