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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |