Physical and chemical kernel traits affect starch digestibility and glycemic index of cooked maize flours-Reference-Cited by-同舟云学术

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Physical and chemical kernel traits affect starch digestibility and glycemic index of cooked maize flours

Published:2022-02 Issue: Volume:369 Page:130953
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Caballero-Rothar Nancy N.,Borrás Lucas,Gerde José A.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Ministerio de Ciencia, Tecnología e Innovación Productiva

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Dry milling grain quality changes in Argentinean maize genotypes released from 1965 to 2016;Abdala;Field Crops Research,2018

2. Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase;Al-Rabadi;Journal of Cereal Science,2009

3. A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men;Araya;European Journal of Clinical Nutrition,2002

4. Effect of starch structure on glucose and insulin responses in adults;Behall;American Journal of Clinical Nutrition,1988

5. Diets containing high amylose vs amylopectin starch: effects on metabolic variables in human subjects;Behall;American Journal of Clinical Nutrition,1989

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