Effect of the Pasta Making Process on Slowly Digestible Starch Content

The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat pasta samples, couscous,...

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Detalles Bibliográficos
Autores principales: Dodi, Rossella, Di Pede, Giuseppe, Scarpa, Cecilia, Deon, Valeria, Dall’Asta, Margherita, Scazzina, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217719/
https://www.ncbi.nlm.nih.gov/pubmed/37238882
http://dx.doi.org/10.3390/foods12102064

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217719/
https://www.ncbi.nlm.nih.gov/pubmed/37238882
http://dx.doi.org/10.3390/foods12102064

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