Why do millets have slower starch and protein digestibility than other cereals?-Reference-Cited by-同舟云学术

Why do millets have slower starch and protein digestibility than other cereals?

Published:2017-08 Issue: Volume:66 Page:73-83
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Annor George Amponsah,Tyl Catrin,Marcone Massimo,Ragaee Sanaa,Marti Alessandra

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference104 articles.

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4. Suitability of foxtail millet (Setaria italica) and barnyard millet (Echinochloa frumentacea) for development of low glycemic index biscuits;Anju;Malaysian Journal of Nutrition,2010

5. In vitro starch digestibility and expected glycemic index of Kodo millet (Paspalum scrobiculatum) as affected by starch–protein–lipid interactions;Annor;Cereal Chemistry,2013

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