Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches
Open Access
- 28 September 2016
- journal article
- Published by Peertechz Publications Private Limited in International Journal of Agricultural Science and Food Technology
- Vol. 2 (1), 009-015
- https://doi.org/10.17352/2455-815x.000008
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Beta Glucan: Health Benefits in Obesity and Metabolic SyndromeJournal of Nutrition and Metabolism, 2011
- Effect of different β-glucans on the gelatinisation and retrogradation of rice starchFood Chemistry, 2009
- Nutrition Recommendations and Interventions for DiabetesDiabetes Care, 2007
- The influence of a (1→3)(1→4)‐β‐d‐glucan rich fraction from barley on the physico‐chemical properties and in vitro reducing sugars release of durum wheat pastaInternational Journal of Food Science & Technology, 2006
- Dietary fibre, glycaemic response, and diabetesMolecular Nutrition & Food Research, 2005
- High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic ResponseJournal of Cereal Science, 2002
- Physicochemical characterization of mung bean starchFood Hydrocolloids, 1997
- Effect of Hydrocolloids on Gelatinization and Structure Formation in Concentrated Waxy Maize and Wheat Starch GelsStarch ‐ Stärke, 1997
- Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose loadBritish Journal of Nutrition, 1994
- Use of Dinitrosalicylic Acid Reagent for Determination of Reducing SugarAnalytical Chemistry, 1959