Incorporation of dietary fibre-rich oyster mushroom ( Pleurotus sajor-caju ) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Published 2017 View Full Article

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Title
Incorporation of dietary fibre-rich oyster mushroom ( Pleurotus sajor-caju ) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
Authors
Keywords
Pleurotus sajor saju, Nutritional values, Microstructure, Starch digestibility, Glycaemic index, Sensory acceptability
Journal
FOOD CHEMISTRY
Volume 227, Issue -, Pages 358-368
Publisher
Elsevier BV
Online
2017-01-25
DOI
10.1016/j.foodchem.2017.01.108

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