Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time
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چکیده
منابع مشابه
Glycaemic Response to Quality Protein Maize Grits
Background. Carbohydrates have varied rates of digestion and absorption that induces different hormonal and metabolic responses in the body. Given the abundance of carbohydrate sources in the Philippines, the determination of the glycaemic index (GI) of local foods may prove beneficial in promoting health and decreasing the risk of diabetes in the country. Methods. The GI of Quality Protein Mai...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0852-3