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米含有较低的粉含量可能会降低粉的消化能力,这是由于由线性化粉素合成的结晶耐性粉

Upasana Sahoo1,2, Monalisha Biswal1, Lopamudra Nayak1

  • 1ICAR-National Rice Research Institute, Cuttack, India.

Journal of the science of food and agriculture
|December 13, 2024
PubMed
概括

开发低血糖指数 (GI) 米与高耐性粉 (RS) 是管理2型糖尿病的关键. 研究人员发现,线性氨酸链,而不仅仅是氨酸含量,显著影响米中的粉消化.

关键词:
葡萄糖指数 (Glycemic Index) 是一个指数.拉拉拉拉拉拉拉拉拉拉拉拉拉拉拉拉拉拉拉抗粉耐药性粉的方法米 米饭 米饭 米饭 米饭.粉的生物可访问性粉的消化能力

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