Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial gl...

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Detalles Bibliográficos
Autores principales: Haini, Noraidah, Jau-Shya, Lee, Mohd Rosli, Ramlah George, Mamat, Hasmadi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9096677/
https://www.ncbi.nlm.nih.gov/pubmed/35574202
http://dx.doi.org/10.1016/j.heliyon.2022.e09375

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9096677/
https://www.ncbi.nlm.nih.gov/pubmed/35574202
http://dx.doi.org/10.1016/j.heliyon.2022.e09375

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