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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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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2016
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| Schlagworte: | |
| Online Zugang: | 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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