Role of millets in pre-diabetes and diabetes: effect of processing and product formulation
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-05952-y.pdf
Reference67 articles.
1. Almaski A, Coe S, Lightowler H, Clegg ME, Thondre PS (2022) Finger millet based-muffin decreases insulin response in individuals with prediabetes in a randomised controlled trial. Br J Nutr. https://doi.org/10.1017/S0007114522001623
2. Amadou I, Gounga ME, Shi YH, Le GW (2014) Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food Bioprod Process 92(1):38–45. https://doi.org/10.1016/j.fbp.2013.07.009
3. American Diabetes Association (2010) Standards of medical care in diabetes—2010. Diabetes care 33(Supplement_1):S11
4. Anitha S, Kane-Potaka J, Tsusaka TW, Botha R, Rajendran A, Givens DI, Parasannanavar DJ, Subramaniam K, Prasad KDV, Vetriventhan M, Bhandari RK (2021) A systematic review and meta-analysis of the potential of millets for managing and reducing the risk of developing diabetes mellitus. Front Nutr. https://doi.org/10.3389/fnut.2021.687428
5. Annor GA, Marcone M, Bertoft E, Seetharaman K (2013) In vitro starch digestibility and expected glycemic index of kodo millet (Paspalum scrobiculatum) as affected by starch–protein–lipid interactions. Cereal Chem 90(3):211–217. https://doi.org/10.1094/CCHEM-06-12-0074-R
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