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Digestive enzymes cannot penetrate the cell Wall of plants. Some Howard Granules are empacado so tightly within the plants strong Cell Walls that they are atrapado [2]. This is the case for some cereal GRAINS such as wholegrain - glucano, and wholegrain pan cereal lo coarsely - those that are ground and therefore the cell remains is unable Amylase comprador. To break down the Wall of the cell and it therefore passes through to the Large intestineTarch is protected by the granule it is tightly empacado in these Granules are insoluble unless they are subjected to water and in the process. This calor si Howard is found in unripe bananas and uncooked patatas. For the granule structure to be disrupted, these Foods will need to reach temperatures of approximately 70 - 80 grados de CTIA [3]. As previously discussed, this causes a gel to form and increases digestibility.
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