Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents

Federica Volpe; Mariasole Cervini; Margherita Dall'Asta; Gianluca Giuberti

doi:10.1016/j.jcs.2025.104287

Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents

^*Corresponding author

Research output: Contribution to journal › Article

Abstract

No abstract

Original language	English
Pages (from-to)	N/A-N/A
Journal	Journal of Cereal Science
Volume	126
Issue number	N/A
DOIs	https://doi.org/10.1016/j.jcs.2025.104287
Publication status	Published - 2025

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

All Science Journal Classification (ASJC) codes

Food Science
Biochemistry

Keywords

Slowly digestible starch
Rapidly digestible starch
In vitro digestion
Rice
Annealing

Access to Document

10.1016/j.jcs.2025.104287

Cite this

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title = "Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents",

abstract = "No abstract",

keywords = "Slowly digestible starch, Rapidly digestible starch, In vitro digestion, Rice, Annealing, Slowly digestible starch, Rapidly digestible starch, In vitro digestion, Rice, Annealing",

author = "Federica Volpe and Mariasole Cervini and Margherita Dall'Asta and Gianluca Giuberti",

year = "2025",

doi = "10.1016/j.jcs.2025.104287",

language = "English",

volume = "126",

pages = "N/A--N/A",

journal = "Journal of Cereal Science",

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number = "N/A",

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TY - JOUR

T1 - Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents

AU - Volpe, Federica

AU - Cervini, Mariasole

AU - Dall'Asta, Margherita

AU - Giuberti, Gianluca

PY - 2025

Y1 - 2025

N2 - No abstract

AB - No abstract

KW - Slowly digestible starch

KW - Rapidly digestible starch

KW - In vitro digestion

KW - Rice

KW - Annealing

KW - Slowly digestible starch

KW - Rapidly digestible starch

KW - In vitro digestion

KW - Rice

KW - Annealing

UR - https://publicatt.unicatt.it/handle/10807/337113

UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=105017612916&origin=inward

UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105017612916&origin=inward

U2 - 10.1016/j.jcs.2025.104287

DO - 10.1016/j.jcs.2025.104287

M3 - Article

SN - 0733-5210

VL - 126

SP - N/A-N/A

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - N/A

ER -

Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents

Abstract

UN SDGs

All Science Journal Classification (ASJC) codes

Keywords

Access to Document

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