Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow p...

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Detalles Bibliográficos
Autores principales: Yoshimoto, Joto, Kato, Yukiko, Ban, Masayasu, Kishi, Mikiya, Horie, Humitoshi, Yamada, Chizumi, Nishizaki, Yasuhiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353363/
https://www.ncbi.nlm.nih.gov/pubmed/32575605
http://dx.doi.org/10.3390/nu12061839

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353363/
https://www.ncbi.nlm.nih.gov/pubmed/32575605
http://dx.doi.org/10.3390/nu12061839

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