1Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder

作者： Ren, Feiyue; Zhou, Sumei; Yang, Xiaoxue; Wang, Lili; SCI

机构： Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing 100048, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOODS

关键词： adzuki bean powder; estimated glycemic index (eGI); in vitro digestibility; steamed cooking; enzymatic processing

年份：2021