Nutritionally important carbohydrates in ready-to-eat processed foods

Journal of Food Science and Technology

Volumn 40, Issue 5, 2003, Pages 486-489

  Muthappa, S M ^a   Puttaraj, S ^a   Prasad, N N ^b   Urooj, Asna ^a  

^a UNIVERSITY OF MYSORE   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Carbohydrates; In vitro starch digestibility; Nutritional values; Processed foods; Ready to eat foods; Starch fractions

Indexed keywords

CALCULATIONS; CARBOHYDRATES; COMPOSITION; FLAVORS; FOOD PROCESSING; GLUCOSE; NUTRITION; STARCH;

CHAPATHI; CONFLAKES; DIETARY FIBRE FRACTIONS; DIGESTIBILITY; DIGESTIBLE STARCH; RAPIDLY AVAILABLE GLUCOSE; STARCH DIGESTION INDEX;

FOOD PRODUCTS;

ZEA MAYS;

EID: 1242310471     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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