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Effect of popping on sorghum starch digestibility and predicted glycemic index

Sanddhya Nathakattur Saravanabavan1, Meera Manchanahally Shivanna1, Sila Bhattacharya1

  • 1Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.

Journal of Food Science and Technology
|January 16, 2014
PubMed

Keywords:
DigestibilityGlycemic indexPhytic acidPoppingSorghum

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