EFFECT OF PROCESSING DIFFERENCES IN CARBOHYDRATES OF CEREAL LEGUME BLENDS ON BLOOD-GLUCOSE RESPONSES IN AN INDIVIDUAL WITH IMPAIRED GLUCOSE-TOLERANCE

Authors
SUMATHI A VISHWANATHA S MALLESHI NG RAO SV
Citation
A. Sumathi et al., EFFECT OF PROCESSING DIFFERENCES IN CARBOHYDRATES OF CEREAL LEGUME BLENDS ON BLOOD-GLUCOSE RESPONSES IN AN INDIVIDUAL WITH IMPAIRED GLUCOSE-TOLERANCE, Journal of Food Science and Technology, 32(5), 1995, pp. 413-415
Citations number
13
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
32
Issue
5
Year of publication
1995
Pages
413 - 415
Database
ISI
SICI code
0022-1155(1995)32:5<413:EOPDIC>2.0.ZU;2-A
Abstract
Among cereal-legume blends of malted, popped and roller dried wheat, c hickpea, greengram and moth bean, the malted cereal-legume blend showe d the highest glycemic response in a normal as well as in an individua l with impaired glucose tolerance, as compared to popped and roller dr ied cereal-legume blends.