Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico-Reference-Cited by-同舟云学术

Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico

Published:2013-02-18 Issue:1-2 Volume:66 Page:91-101
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Sáyago-Ayerdi Sonia G.¹,Tovar Juscelino²,Zamora-Gasga Victor M.¹,Bello-Pérez Luis A.³

Affiliation:

1. Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado; Av Instituto Tecnológico No 2595, Col Lagos del Country CP; Tepic Nayarit, México

2. Functional Food Science Centre; Lund University; Lund Sweden

3. Centro de Desarrollo de Productos Bióticos (CEPROBI) del Instituto Politécnico Nacional, Yautepec; Morelos México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference78 articles.

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3. Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice starch;Guraya;Starch/Stärke,2001

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