Modifying rheological properties of psyllium by gamma irradiation enables development of low glycaemic index food with a predicted gastrointestinal tolerance-Reference-Cited by-同舟云学术

Modifying rheological properties of psyllium by gamma irradiation enables development of low glycaemic index food with a predicted gastrointestinal tolerance

Published:2024-02 Issue: Volume:257 Page:128625
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

N. Mallikarjunan,Deshpande Rajalakshmi,Maurya Dharmendra K.,Jamdar Sahayog N.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

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1. Glycaemic Index of Bakery Products and Possibilities of Its Optimization;Applied Sciences;2024-07-11