Optimized heat-moisture treatment decreases the starch digestibility of polished maize flour from predominant varieties consumed in Uganda
In Uganda, maize flour is the major carbohydrate food source for over 90 % of households. It is largely consumed in polished form characterized by high digestibility, rapidly releasing glucose into the bloodstream, making it unsuitable for metabolic health. This calls for the reduction of maize flou...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2025-06-01
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| Серии: | Applied Food Research |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2772502225003312 |
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