Cargando...
Glycemic index of different varieties of yam as influenced by boiling, frying and roasting
Yam is one of the commonly consumed carbohydrate staples. The objective of this work was to investigate the effect of boiling, roasting, and frying on the glycemic index (GI) of white yam (Dioscorea rotundata), yellow yam (Dioscorea cayenesis), and water yam (Dioscorea alata). Yam tubers were obtain...
Guardado en:
| Publicado en: | Food Sci Nutr |
|---|---|
| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7866597/ https://ncbi.nlm.nih.gov/pubmed/33598194 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2087 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|