Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients

著录项

• 来源
  《Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten 》 |2018年第10期| 共8页
• 作者

  Ray Amrita; Prakash Pavan K.; A Jyothi Lakshmi; Dasappa Indrani;

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• 作者单位

  Flour Milling Baking and Confectionery TechnologyCSIR‐Central Food Technological Research InstituteMysore 570 020 Karnataka India;

  Protein Chemistry and Technology Council of Scientific and Industrial Research (CSIR)Central Food Technological Research InstituteMysore 570 020 Karnataka India;

  Protein Chemistry and Technology Council of Scientific and Industrial Research (CSIR)Central Food Technological Research InstituteMysore 570 020 Karnataka India;

  Flour Milling Baking and Confectionery TechnologyCSIR‐Central Food Technological Research InstituteMysore 570 020 Karnataka India;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 粮食加工工业 ;
• 关键词

  carbohydrate digestibility; low GI; north Indian parotta; resistant starch; starch hydrolysis index;

  机译：碳水化合物消化率;低GI;北印度帕特拉;抗性淀粉;淀粉水解指数;