Design of low glycemic response foods using polyphenols from seaweed
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DOI: 10.1016/j.jff.2019.03.004
Abstract: Abstract Several aspects of foods affect starch digestion and glycemic response, including food’s physical/chemical structure and the presence of anti-enzymatic compounds. The complex relationship between food properties, metabolism and diseases implies that designing foods with… read more here.
Keywords: response; response foods; low glycemic; foods using ... See more keywords