Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index-Reference-Cited by-同舟云学术

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Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index

Published:2008-08-08 Issue:7 Volume:73 Page:H160-H164
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Capriles V.D.,Coelho K.D.,Guerra-Matias A.C.,Arêas J.A.G.

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Extrusion processing conditions for amylose-lipid complexing;Bhatnagar;Cereal Chem,1994

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