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| ENERO DE 2009 |
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- +Almidón ¿aliado o enemigo?
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- +San Luis Potosí, estado líder en investigación
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TEODORO SUÁREZ
GISELA PALMA
HUGO NÁJERA |
| Referencias |
1. Thararanthan R. N., S. Mhadevamma. (2003). “Grain Legumes a boon to human nutrition”. Trends in Food Science & Technology 14: 507-518.
2. Heaton, K. W., et al. (1986). “Particle size of Wheat, Maize and Oat Test Meals: effects on plasma glucose and Insulin Responses and on the Rate of Starch Digestion In Vitro”. American Journal of Clinical Nutrition, 47:675-682.
3. Tovar, J. H., I. Bjôrck, N. G. Asp. (1990). “Starch Content and α-amylolysis Rate in Precooked Legumes Flours”. Journal of Agricultural and Food Chemistry. 38(9)1818- 1823.
4. Asp, N. G. (1994). “Nutritional Classification of Food Carbohydrates”. American Journal of Clinical Nutrition 59: 679-681.
5. Englyst, H. N., et al. (1992). Classification and Measurement of Nutritionally Important Starch Fractions. European Journal of Clinica Nutrition 46(2): S33-S50.
6. Nugent, A. (2005). Health Properties of Resistant Starch. British Nutrition Foundation, London, UK. 27-54.
7. Sajilata, M.G.; Singhal, R.S.; Kulkarni, P. R. (2006). “Resistant starch- A Review. Journal of Food”. Science. vol 5. |
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