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...
| Главные авторы: | , , , |
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| Формат: | Статья |
| Язык: | English English |
| Опубликовано: |
Elsevier Ltd
2022
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| Предметы: | |
| Online-ссылка: | https://eprints.ums.edu.my/id/eprint/33356/1/Effects%20of%20high.pdf https://eprints.ums.edu.my/id/eprint/33356/2/Effects%20of%20high1.pdf |