Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine
Annisa Fitriati, Pakkawat Detchewa, Anuchita Moongngarm
Topics & Concepts
StarchGlycemic indexFood scienceResistant starchChemistryRice flourGlutenGluten freeGlycaemic indexGlycemicBiologyBiotechnologyOrganic chemistryInsulinRaw materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and research