Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates
Abhilasha Singh, Pinky Raigond, Milan Kumar Lal, Brajesh Singh, Nitasha Thakur, Sushil Changan, Dharmendra Kumar, Som Dutt
Topics & Concepts
Food scienceSolanum tuberosumGlycemic indexStarchAmyloseChemistryGlycaemic indexCooking methodsRegulation of gastric functionPotato starchDigestion (alchemy)LegumeCarbohydrateGlycemicHorticultureBotanyBiologyBiotechnologyBiochemistryInsulinGastric secretionStomachChromatographyFood composition and propertiesPotato Plant ResearchMicrobial Metabolites in Food Biotechnology