In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake

Plant Foods for Human Nutrition

Volumn 62, Issue 3, 2007, Pages 99-105

  Sánchez Pardo, María Elena ^a   Ortiz Moreno, Alicia ^a   Mora Escobedo, Rosalva ^a   Necoechea Mondragón, Hugo ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Digestibility; Gelatinization; Glycemic index; Microwaves; Starch

Indexed keywords

STARCH;

ARTICLE; BIOAVAILABILITY; BREAD; CLASSIFICATION; COOKING; DIGESTION; FOOD HANDLING; GLYCEMIC INDEX; HUMAN; HYDROLYSIS; METABOLISM; METHODOLOGY; MICROWAVE RADIATION; NUTRITIONAL VALUE; TEMPERATURE; TIME;

BIOLOGICAL AVAILABILITY; BREAD; COOKERY; DIGESTION; FOOD HANDLING; GLYCEMIC INDEX; HUMANS; HYDROLYSIS; MICROWAVES; NUTRITIVE VALUE; STARCH; TEMPERATURE; TIME FACTORS;

EID: 34548599667     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-007-0048-6     Document Type: Article

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