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RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods
Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic in...
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| Publié dans: | Foods |
|---|---|
| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143191/ https://ncbi.nlm.nih.gov/pubmed/32168825 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030328 |
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