RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods

Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic in...

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Detalles Bibliográficos
Autores principales: Tian, Yu, Li, Ming, Tang, Aoxing, Jane, Jay-Lin, Dhital, Sushil, Guo, Boli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143191/
https://www.ncbi.nlm.nih.gov/pubmed/32168825
http://dx.doi.org/10.3390/foods9030328

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143191/
https://www.ncbi.nlm.nih.gov/pubmed/32168825
http://dx.doi.org/10.3390/foods9030328

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