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...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Ashley Pruett, Fadi M. Aramouni, Scott R. Bean, Mark D. Haub
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-11-01
Colecção:	Foods
Assuntos:	sorghum glycemic index flour particle size wheat corn whole grain
Acesso em linha:	https://www.mdpi.com/2304-8158/12/23/4188
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!