Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage-Reference-Cited by-同舟云学术

Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

Published:2022-05-12 Issue:7-8 Volume:74 Page:2200015
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Jordge Jamiul Haque¹,Rahaman Mafizur¹,Rahman Md. Atikur¹,Kanan Kawser Alam¹,Akter Mst. Sorifa²,Mozumder N. H. M. Rubel³,Ahmed Maruf¹

Affiliation:

1. Depertment of Food Processing and Preservation Hajee Mohammad Danesh Science & Technology University Dinajpur 5200 Bangladesh

2. Department of Food Science and Technology State University of Bangladesh 77, Satmasjid Road Dhanmondi Dhaka 1205 Bangladesh

3. Depertment of Food Science and Nutrition Hajee Mohammad Danesh Science & Technology University Dinajpur 5200 Bangladesh

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200015

Reference29 articles.

1. Digestion rate of legume carbohydrates and glycemic index of legume-based meals

2. Determination of the glycaemic index of foods: interlaboratory study

3. Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties;International Journal of Food Science & Technology;2024-08-17

2. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction;Food Research International;2023-12

3. Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity;Foods;2023-04-04