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February 24, 2010International Journal of Food PropertiesOpen Access

Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp

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Authors

COCharles I. OnwulataAgricultural Research ServiceATAudrey E. ThomasJohns Hopkins UniversityPCPeter CookeNew Mexico State University

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Cite This Study

Onwulata et al. (2010) studied this question.

synapsesocial.com/papers/6a933e15db0fe230f3f8eeebhttps://doi.org/10.1080/10942910802398487
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Studies on the Gelatinization of Starch I. Competition for water by protein and cellulose derivatives1965 · 14 citations
  2. 2Physical Properties of Extruded Products as Affected by Cheese Whey1998 · 99 citations