Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies
Diabetes mellitus is directly related to diet and lifestyle. Control of blood glucose levels is needed to reduce the risk of complications, and one way is to choose foods with a low glycemic index. Cookies made from tempeh gembus/tempeh gembus flour are expected to be eaten as a snack and are safe f...
Saved in:
Main Authors: | Valentina A. Manullang, Ayu Rahadiyanti, Syafira N. Pratiwi, Diana N. Afifah |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2020-01-01
|
Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2020/5903109 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior
by: Xinying Suo, et al.
Published: (2025-06-01) -
Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer
by: Herlina Herlina, et al.
Published: (2022-07-01) -
Glycemic Index and Glycemic Load and Their Association with C-Reactive Protein and Incident Type 2 Diabetes
by: Geertruida J. van Woudenbergh, et al.
Published: (2011-01-01) -
Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls
by: Djoko Suwito, et al.
Published: (2024-12-01) -
Biological factors controlling starch digestibility in human digestive system
by: Cheng Li, et al.
Published: (2023-03-01)