In Vitro Starch Digestibility and Estimated Glycemic Index of Mung Bean (Vigna radiata L.) as Affected by Endogenous Proteins and Lipids, and Exogenous Heat-Processing Methods-Reference-Cited by-同舟云学术

In Vitro Starch Digestibility and Estimated Glycemic Index of Mung Bean (Vigna radiata L.) as Affected by Endogenous Proteins and Lipids, and Exogenous Heat-Processing Methods

Published:2020-08-19 Issue:4 Volume:75 Page:547-552
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Hou Dianzhi,Zhao Qingyu,Yousaf Laraib,Xue Yong,Shen Qun^ORCID

Funder

National Key Research and Development Program of China

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-020-00845-9.pdf

Reference22 articles.

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3. Hou D, Yousaf L, Xue Y, Hu J, Wu J, Hu X, Feng N, Shen Q (2019) Mung bean (Vigna radiata L.): bioactive polyphenols, polysaccharides, peptides, and health benefits. Nutrients 11(6):1238

4. Kumar S, Pandey G (2020) Biofortification of pulses and legumes to enhance nutrition. Heliyon 6(3):e03682. https://doi.org/10.1016/j.heliyon.2020.e03682

5. Wani IA, Sogi DS, Hamdani AM, Gani A, Bhat NA, Shah A (2016) Isolation, composition, and physicochemical properties of starch from legumes: a review. Starch - Stärke 68(9–10):834–845. https://doi.org/10.1002/star.201600007

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