The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults
<b>Background/Objectives:</b> Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. <b>Me...
Gardado en:
| Principais autores: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2024-10-01
|
| Series: | Metabolites |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2218-1989/14/11/585 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|