Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

Article

Abstract: Te aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (P

Palabras claves:

Breakfast cereal, glycemic index, Passion fruit fiber, Thermoplastic extrusion

Autores:

Chang Y.K., Clerici M., Gabriela Vernaza, Steel C.J.

Fuentes:

scopus