Controlling the nutritional properties of starch in foods — a challenge to the food industry-Reference-Cited by-同舟云学术

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Controlling the nutritional properties of starch in foods — a challenge to the food industry

Published:1994-07 Issue:7 Volume:5 Page:213-218
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Björck I.,Asp N-G.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

1. Starchy Foods and Glycemic Index

2. Exceptionally low blood glucose response to dried beans: comparison with other carbohydrate foods.

3. Glycemic response to starch in pasta: a study of mechanisms of limited enzyme availability

4. Rice: a high or low glycemic index food?

5. Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread

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