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Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients
In this study native starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized for microstructure, physicochemical, functional and thermal properties, in vitro digestibility and glycemic index. There was a significant variation in the granule shape and size distribution of t...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5223246/ https://ncbi.nlm.nih.gov/pubmed/28115752 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2375-9 |
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