Citation to this article as recorded by
Wijanarka, A., T. Sudargo, E. Harmayani and Y. Marsono, 2017. Effect of pre-gelatinization on physicochemical and functional properties of gayam inocarfus fagifer forst flour. Am. J. Food Technol., 12: 178-185. CrossRefDirect Link |
Yuliatmoko, W., A. Murdiati, Y. Pranoto and Y. Marsono, 2019. Chemical and functional properties of cavendish jepara 30 (Musa cavendishii) banana pseudostem flour after blanching and soaking in sodium bisulphite solution. Pak. J. Nutr., 18: 936-945. CrossRefDirect Link |
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A glycaemic index compendium of non-western foods Nutrition & Diabetes Vol. 11, Issue 1, , 2021 |
Effect of Pre-gelatinization on Physicochemical and Functional
Properties of Gayam (Inocarfus fagifer Forst.) Flour American Journal of Food Technology Vol. 12, Issue 3, 178, 2017 |
Chemical and Functional Properties of Cavendish Jepara 30 (Musa cavendishii) Banana Pseudostem Flour after Blanching and Soaking in Sodium Bisulphite Solution Pakistan Journal of Nutrition Vol. 18, Issue 10, 936, 2019 |
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