In vitro starch digestibility, α-amylase and α-glucosidase inhibitory capacities of raw and processed forms of three varieties of Livingstone potato ( Plectranthus esculentus )-Reference-Cited by-同舟云学术

In vitro starch digestibility, α-amylase and α-glucosidase inhibitory capacities of raw and processed forms of three varieties of Livingstone potato ( Plectranthus esculentus )

Published:2016-10 Issue: Volume:37 Page:37-43
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Eleazu Chinedum Ogbonnaya,Eleazu Kate Chinedum,Iroaganachi Mercy

Funder

National Root Crops Research Institute, Umudike, Nigeria

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

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4. Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans);Alejandra;Z Lebensm Unters Forsch A,1998

5. Anti tumor promoting activity of some Malaysian traditional vegetable (Ulam) extracts by immunoblotting analysis of Raji cells;Ali;Natural Product Science,2000

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