<i>In vitro</i> starch digestibility and estimation of glycemic index in algae‐based couscous-Reference-Cited by-同舟云学术

In vitro starch digestibility and estimation of glycemic index in algae‐based couscous

Published:2022-09-13 Issue:11 Volume:57 Page:7245-7253
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Khemiri Sheyma¹^ORCID,Nunes Maria Cristiana²^ORCID,Raymundo Anabela²^ORCID,Smaali Issam¹^ORCID

Affiliation:

1. University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24) BP 676 Cedex 1080 Tunisia

2. LEAF – Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisbon Portugal

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16073

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2. In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

3. Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Health benefits of resistant starch: A review of the literature

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