Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

LWT

Volumn 46, Issue 1, 2012, Pages 177-182

  Agama Acevedo, Edith ^a   Islas Hernández, José J ^a   Pacheco Vargas, Glenda ^a   Osorio Díaz, Perla ^a   Bello Pérez, Luis Arturo ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Chemical composition; Hydrolysis rate; Starch digestion; Unripe banana

Indexed keywords

BAKERIES; CARBOHYDRATES; FRUITS; HYDROLYSIS; NUTRITION;

BENEFICIAL EFFECTS; CHEMICAL COMPOSITIONS; HYDROLYSIS RATE; PROXIMATE COMPOSITIONS; SLOWLY DIGESTIBLE STARCH; STARCH DIGESTIBILITIES; STARCH DIGESTIONS; UNRIPE BANANA;

STARCH;

EID: 83955161122     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.010     Document Type: Article

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