In vitro and in vivo digestibility of pea and chickpea powder prepared by cooking and drying treatment
The glycemic indices (GI) of pea and chickpea are normally lower than 60, which are commonly considered as middle or low GI foods. Different processing conditions would influence proportions of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in the processe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1792925 |