Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions
This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed chickpea and its effects upon blood glucose level and lipid profile in both humans and rats. Common cooking methods were used including boiling, roasting, pressure cooking and...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2025-03-01
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| סדרה: | Food Chemistry Advances |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2772753X2500005X |
| תגים: |
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