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Comparison of the Effects of Freshly Cooked or Reheated Mashed Potato, Prepared with Different Solid Fat Spreads, on Postprandial Glycemia
OBJECTIVES: Resistant starch (RS) is classed as a dietary fiber and does not contribute to the postprandial glucose excursion. Two types may be formed during food processing: RS3 when a starchy carbohydrate cools; RS5 when starch is heated in the presence of lipid. It is unknown whether RS5 can be p...
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| Publicado no: | Curr Dev Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258499/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa049_047 |
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