In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

Published 2008 View Full Article

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Title
In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 111, Issue 2, Pages 316-321
Publisher
Elsevier BV
Online
2008-04-03
DOI
10.1016/j.foodchem.2008.03.062

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