Gluten-Free Snacks Using Plantain-Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index
Author:
Affiliation:
1. Instituto Politécnico Nacional; CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro Yautepec Morelos 62731 México
Funder
COFAA-IPN
EDI-IPN
SIP-IPN
Publisher
Wiley
Subject
Food Science
Reference30 articles.
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2. Food amylase content affects postprandial glucose and insulin responses;Berhall;Cereal Chem,2005
3. Glycemic index and obesity;Brand-Miller;Am J Clin Nutr,2002
4. High (1 → 3, 1 → 4)-b-glucan barley fractions in bread making and their effects on human glycemic response;Cavallero;J Cereal Sci,2002
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