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Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?
Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and st...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7353610/ https://ncbi.nlm.nih.gov/pubmed/32481508 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060693 |
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