Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies-Reference-Cited by-同舟云学术

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

Published:2021-04 Issue: Volume:141 Page:110885
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Naseer Bazila,Naik Haroon Rashid,Hussain Syed Zameer^ORCID,Zargar Imtiyaz,Beenish ,Bhat Tashooq Ahmad,Nazir Nageena

Funder

Council of Scientific and Industrial Research, India

Council for Scientific and Industrial Research, South Africa

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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4. Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices;Åkerberg;Journal of Cereal Science,1998

5. Official methods of analysis;AOAC,2005

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