Rate of in vitro starch hydrolysis and digestibility index of ragi-based preparations
- Author
- ROOPA, M. R1 ; UROOJ, A1 ; PUTTARAJ, S1
[1] Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangothri, Mysore - 570 006, India - Source
Journal of food science and technology (Mysore). 1998, Vol 35, Num 2, pp 138-142 ; ref : 16 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Blé Digestibilité Eleusine coracana Gélatinisation In vitro Plante céréalière Produit cuisson Produit céréalier Préparation culinaire Riz Ragi Angiospermae Céréale Gramineae Monocotyledones Spermatophyta
- Keyword (en)
- Wheat Digestibility Eleusine coracana Gelatinization In vitro Cereal crop Bakery product Cereal product Home cooking Rice Angiospermae Cereal Gramineae Monocotyledones Spermatophyta
- Keyword (es)
- Trigo Digestibilidad Eleusine coracana Gelatinización In vitro Planta cerealista Producto panadería Producto de cereal Preparación culinaria Arroz Angiospermae Cereal Gramineae Monocotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Discipline
- Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2265041
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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