Physical and chemical kernel traits affect starch digestibility and glycemic index of cooked maize flours.
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DOI: 10.1016/j.foodchem.2021.130953
Abstract: Maize starch is an important carbohydrate source in human diet, and its digestion contributes to the postprandial blood glucose level. This article describes in vitro starch digestibility and its relation to endosperm hardness and composition… read more here.
Keywords: cooked maize; maize flours; starch digestibility; glycemic index ... See more keywords