Pigmented whole maize grains for functional value added and low glycemic index snack production
Hümeyra Çetin‐Babaoğlu, Nazlı Yalım, Emine Kale, Sultan Arslan‐Tontul
Topics & Concepts
Food scienceAnthocyaninGlycemic indexChemistryDPPHABTSZea maysDietary fibreAntioxidantAgronomyBiologyGlycemicBiotechnologyInsulinBiochemistryPhytochemicals and Antioxidant ActivitiesFood composition and propertiesSensory Analysis and Statistical Methods