Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals
作者： Opeyemi Famakin , Akindele Fatoyinbo , Oluwole Steve Ijarotimi , Adebanjo Ayobamidele Badejo , Tayo Nathaniel Fagbemi
DOI: 10.1007/S13197-016-2357-Y
关键词: Essential amino acid 、 Nutritional quality 、 Musa × paradisiaca 、 Food science 、 Protein digestibility 、 Glycaemic index 、 Nutritional composition 、 Biology 、 Metformin 、 Diabetes mellitus
摘要: … nutritional composition while the glycaemic index, antidiabetic potentials and protein digestibility of the dough meals were determined in wistar rats. The nutritional … of nutritional quality …
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