Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates
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DOI: 10.1016/j.lwt.2020.109363
Abstract: Abstract Though potato is popular among masses as a carbohydrate rich source of energy, bioaccessibility studies of potato carbohydrates are never carried out. We investigated effect of cooking on glycemic index (GI) and in-vitro bioaccessibility… read more here.
Keywords: effect cooking; vitro bioaccessibility; bioaccessibility; effect ... See more keywords