Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours
The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle si...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2023-11-01
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| Serie: | Foods |
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| Accesso online: | https://www.mdpi.com/2304-8158/12/23/4188 |
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