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The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index
OBJECTIVES: High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hyd...
Gardado en:
| Publicado en: | Curr Dev Nutr |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Oxford University Press
2021
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8182086/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_002 |
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