Predicted Glycaemic Index of Food Formulated using Native and Modified Sago (Metroxylon sagu) Starches
The formulation of starch-based food focus on improving its functional food properties which can benefit human health. This includes the enhancement of starch properties as an ingredient to provide low glycaemic index food. Consumption of this food will benefit obese and diabetic individuals (Bello-...
Saved in:
Main Authors: | Mohd Alhafiizh, Zailani, Kamilah, H., Awang Ahmad Sallehin, Awang Husaini, Awang Zulfikar Rizal, Awang Seruji, Shahrul Razid, Sarbini |
---|---|
Format: | Proceeding |
Language: | English |
Published: |
2022
|
Subjects: | |
Online Access: | http://ir.unimas.my/id/eprint/45903/1/e-Proceeding%20ICFIC2022%20-%20Copy.pdf http://ir.unimas.my/id/eprint/45903/ http://psasir.upm.edu.my/id/eprint/79493/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Native and modified sago (Metroxylon sagu) starches as an ingredient in the formulation of low glycaemic food product
by: Mohd Alhafiizh Zailani,, et al.
Published: (2023) -
Native and Modified Sago (Metroxylon sagu) Starches as an Ingredient in The Formulation of Low Glycaemic Food Product
by: Mohd Alhafiizh, Zailani, et al.
Published: (2023) -
Physicochemical properties of microwave heated sago (Metroxylon sagu) starch
by: Zailani, Mohd Alhafiizh, et al.
Published: (2021) -
Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment
by: Zailani, Mohd Alhafiizh, et al.
Published: (2022) -
The Digestibility and Bacterial Growth Rates of Microwave Treated Sago (Metroxylon sagu) Starch
by: Mohd Alhafiizh, Zailani, et al.
Published: (2023)