Effect of processing on potato starch: In vitro availability and glycaemic index

• 1 January 2000
• journal article
• research article
• Published by Wiley in Molecular Nutrition & Food Research
• Vol. 44  (1) , 19-22
• https://doi.org/10.1002/(sici)1521-3803(20000101)44:1<19::aid-food19>3.0.co;2-e

Abstract

Keywords

• GLYCAEMIC INDEX
• POTATOES
• RESISTANT STARCH
• RAW POTATO
• STARCH DIGESTIBILITY
• PROCESSING ON POTATO