Why do millets have slower starch and protein digestibility than other cereals?

Trends in Food Science and Technology

Volumn 66, Issue , 2017, Pages 73-83

  Annor, George Amponsah ^a   Tyl, Catrin ^a   Marcone, Massimo ^b   Ragaee, Sanaa ^b   Marti, Alessandra ^a,c  

^a UNIVERSITY OF MINNESOTA   (United States)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Glycemic index; Millet; Processing; Protein digestibility; Starch digestibility

Indexed keywords

CEREAL PRODUCTS; FATTY ACIDS; HYDROLYSIS; PROCESSING; PROTEINS; UNSATURATED FATTY ACIDS;

GLYCEMIC INDEX; IN VITRO PROTEIN DIGESTIBILITIES (IVPD); MILLET; PROTEIN DIGESTIBILITY; PROTEIN-LIPID INTERACTIONS; STARCH AND PROTEIN DIGESTIBILITY; STARCH DIGESTIBILITIES; STRUCTURAL CHARACTERISTICS;

STARCH;

EID: 85020286947     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.05.012     Document Type: Review

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