In Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet (Paspalum scrobiculatum) as Affected by Starch–Protein–Lipid Interactions
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G2W1.
2. Corresponding author. Phone: (519) 824-4120 ext. 52204. Fax: (519) 824-6631. E-mail: kseethar@uoguelph.ca
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-06-12-0074-R
Reference19 articles.
1. Measurement of rapidly available glucose (RAG) in plant foods: a potentialin vitropredictor of the glycaemic response
2. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven
3. A starch hydrolysis procedure to estimate glycemic index
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