A. Wijanarka
Department of Nutrition, Yogyakarta Health Polytechnic, Jl. Tata Bumi No. 3, Sleman, Yogyakarta 55293, Indonesia
T. Sudargo
Department of Health Nutrition, Faculty of Medicine, Gadjah Mada University, Jl. Farmako, Sekip, Yogyakarta 55281, Indonesia
E. Harmayani
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur, Yogyakarta 55281, Indonesia
Y. Marsono
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No.1 Bulaksumur, Yogyakarta 55281, Indonesia
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How to cite this article
A. Wijanarka, T. Sudargo, E. Harmayani and Y. Marsono, 2016. Changes in Resistant Starch Content and Glycemic Index of Pre-Gelatinized Gayam (Inocarfus fagifer Forst.) Flour. Pakistan Journal of Nutrition, 15: 649-654.
DOI: 10.3923/pjn.2016.649.654
URL: https://scialert.net/abstract/?doi=pjn.2016.649.654
DOI: 10.3923/pjn.2016.649.654
URL: https://scialert.net/abstract/?doi=pjn.2016.649.654