Effects of type-2 resistant starch (high-amylose maize starch) on the glycemic index of chinese steamed buns and its influence on glycemic response in healthy human subjects

• المؤلفون الرئيسيون: Noraidah Haini, Lee, Jau Shya, Ramlah George @ Mohd. Rosli, Hasmadi Mamat
• التنسيق: مقال
• اللغة: English; English
• منشور في: Elsevier Ltd 2021
• الموضوعات: TX341-641 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/34979/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/34979/2/FULLTEXT.pdf; https://eprints.ums.edu.my/id/eprint/34979/; https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3907238; https://dx.doi.org/10.2139/ssrn.3907238

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for carbohydrate. This study aimed to determine the effects of resistant starch (RS) known as high-amylose maize starch (HM) as wheat flour substitute in Chinese steamed bun (CSB) formulation on postpra...