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Visco-thermal and structural characterization of water chestnut flour
In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functio...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2020
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316906/ https://ncbi.nlm.nih.gov/pubmed/32624600 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04327-3 |
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