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
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...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Article |
| 語言: | English English |
| 出版: |
Elsevier Ltd
2021
|
| 主題: | |
| 在線閱讀: | 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 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|