Glycemic Index and Sensory Evaluation of Whole Grain Based Multigrain Indian Breads (Rotis)

Whole grain-based foods have been shown to reduce the risk of development of metabolic syndrome. In this study, we formulated whole grain-based multigrain flour and analyzed for available carbohydrate content, glycemic index (GI), and sensory evaluation. The multigrain flour composition 1 (C1) and c...

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Detalles Bibliográficos
Autores principales: Nagaraju, Raju, Sobhana, Prasanthi Prabhakaran, Thappatla, Deepika, Epparapalli, Srinivas, Kandlakunta, Bhaskarachary, Korrapati, Damayanti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7333014/
https://www.ncbi.nlm.nih.gov/pubmed/32676471
http://dx.doi.org/10.3746/pnf.2020.25.2.194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7333014/
https://www.ncbi.nlm.nih.gov/pubmed/32676471
http://dx.doi.org/10.3746/pnf.2020.25.2.194

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