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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
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| Materias: | |
| 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 |