Glycemic potential of extruded barley, cassava, corn, and Quinoa enriched with whey proteins and cashew pulp

International Journal of Food Properties

Volumn 13, Issue 2, 2010, Pages 338-359

  Onwulata, C I ^a   Thomas, A E ^a   Cooke, P H ^b   Phillips, J G ^c   Carvalho, C W P ^d   Ascheri, J L R ^d   Tomasula, P M ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b NEW MEXICO STATE UNIVERSITY   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

^d EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Barley; Cassava; Corn; Extrusion; Glycemic potential; Quinoa

Indexed keywords

BARLEY; CARBOHYDRATE CONTENT; CORN MEAL; EXTRUDED SNACKS; GLYCEMIC INDEX; POTENTIAL VALUES; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

CARBOHYDRATES; EXTRUSION; GLUCOSE;

PROTEINS;

ANACARDIUM OCCIDENTALE; CHENOPODIUM QUINOA; HORDEUM; MANIHOT ESCULENTA; ZEA MAYS;

EID: 77749267499     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802398487     Document Type: Article

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