Effect of popping on sorghum starch digestibility and predicted glycemic index.

Nathakattur Saravanabavan, Sanddhya; Manchanahally Shivanna, Meera; Bhattacharya, Sila

Nathakattur Saravanabavan, Sanddhya; Manchanahally Shivanna, Meera; Bhattacharya, Sila.

Afiliación

Nathakattur Saravanabavan S; Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.
Manchanahally Shivanna M; Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.
Bhattacharya S; Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.

J Food Sci Technol ; 50(2): 387-92, 2013 Apr.

Article en En | MEDLINE | ID: mdl-24425932

Palabras clave

Digestibility; Glycemic index; Phytic acid; Popping; Sorghum

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: J Food Sci Technol Año: 2013 Tipo del documento: Article Pais de publicación: India

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google