Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greates...

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Detalles Bibliográficos
Autores principales: Zhang, Kailong, Dong, Rui, Hu, Xinzhong, Ren, Changzhong, Li, Yuwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229445/
https://www.ncbi.nlm.nih.gov/pubmed/34200160
http://dx.doi.org/10.3390/foods10061304

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229445/
https://www.ncbi.nlm.nih.gov/pubmed/34200160
http://dx.doi.org/10.3390/foods10061304

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