Resistant starches undergo innovation to improvise low GI foods - Instablogs
Resistant starches undergo innovation to improvise low GI foods
Esther , Delhi: Nov 2 2006
Made Popular Nov 2 2006
Researcher Bruce Hamaker and colleagues at Purdue University are reported to publish a study in Nov.13 issue of the journal Biomacromolecules, pointing out the properties of slow digestive starches in certain raw cereal grains in an attempt to provide...
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Tags: GI Foods, Cereals, Lifestyle
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