Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investig...

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Detalles Bibliográficos
Autores principales: Naseer, Bazila, Naik, Haroon Rashid, Hussain, Syed Zameer, Qadri, Tahiya, Dar, Basharat Nabi, Amin, Tawheed, Reshi, Monica, Shafi, Fouzia, Fatima, Tabasum
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9225996/
https://www.ncbi.nlm.nih.gov/pubmed/35739179
http://dx.doi.org/10.1038/s41598-022-15060-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9225996/
https://www.ncbi.nlm.nih.gov/pubmed/35739179
http://dx.doi.org/10.1038/s41598-022-15060-6

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