Macronutrient Interactions to Facilitate Sustained Carbohydrate Digestibility in Tertiary Food Matrix Systems and Their Potential Applications in Indian Pancake-Reference-Cited by-同舟云学术

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Macronutrient Interactions to Facilitate Sustained Carbohydrate Digestibility in Tertiary Food Matrix Systems and Their Potential Applications in Indian Pancake

Published:2021-11 Issue:1-2 Volume:74 Page:2100117
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Prakash Pavan Kumar¹,Aswathanarayana Setty Jyothi Lakshmi¹^ORCID

Affiliation:

1. Protein Chemistry and Technology Department CSIR ‐ Central Technological Research Institute Mysuru Karnataka 570020 India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100117

Reference37 articles.

1. Gestational and Postnatal Low Protein Diet Alters Insulin Sensitivity in Female Rats

2. Effect of dietary proteins on the plasma immunoreactive insulin-like growth factor-1/somatomedin C concentration in the rat

3. Dietary Protein Is Important in the Practical Management of Prediabetes and Type 2 Diabetes

4. In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

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1. Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato;Starch - Stärke;2022-02-07

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