Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
There has been increasing demand for resistant starch-enriched food products with a low glycaemic index (GI) as consumers nowadays are aware to improve health status. Therefore, the present study was carried out to investigate the effect of different substitution levels of type-2 resistant starch (h...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Food Research
2022
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/36301/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36301/2/FULL%20TEXT.pdf |