Ejemplares similares: Evaluation of starches digestibility and glycemic index of commonly consumed staple foods from selected varieties of cassava (Manihot sp.) and yam (Dioscorea sp.)
- Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice
- Extruded Rice Noodles: Starch Digestibility and Glycemic Response of Healthy and Diabetic Subjects with Different Habitual Diets
- Starch structure and digestibility of rice high in resistant starch
- Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)
- Structural, Physicochemical, and Digestion Properties of Sweetpotato Starches
- Slowly digestible starch: a biochemical engineering perspective on functional food development and metabolic health
