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10 积分 2024-06-23 加入
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
4个月前
已完结
An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products
4个月前
已完结
A starch hydrolysis procedure to estimate glycemic index
4个月前
已完结
Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility
4个月前
已完结
Glycemic index of foods: a physiological basis for carbohydrate exchange
4个月前
已完结
A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods
4个月前
已完结
α-Glucosidase inhibitory activity of protein-rich extracts from extruded adzuki bean in diabetic KK-Ay mice
5个月前
已完结
Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes
5个月前
已完结
Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas
5个月前
已完结
Pulse‐based snacks as functional foods: Processing challenges and biological potential
5个月前
已完结
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