Código QR (código de barras bidimensional)

Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice

This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced glycemic index (GI). The optimal blend comprised wheat flour, sprouted buckwheat flour, black rice flour, and purple po...

Fuld beskrivelse

Na minha lista:
Principais autores: Lingtao Kang, Jiaqian Luo, Zhipeng Su, Liling Zhou, Qiutao Xie, Gaoyang Li
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-04-01
Serier:Foods
Fag:
sprouted buckwheat
reconstituted rice
glycemic index
Online adgang:https://www.mdpi.com/2304-8158/13/8/1148
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker