HIGHLIGHTS
- who: Chan Bai from the Sebelas Maret University, Indonesia have published the paper: Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion, in the Journal: (JOURNAL)
- what: The aim of the study was to develop an efficient method to control starch digestion in fried biscuit and made low glycemic index (GI) food by incorporating chitin and crayfish shell into flour mixture. The rate of starch digestion kinetics were estimated based on the approach described elsewhere .
SUMMARY
The authors hypothesized that the incorporation of chitin . . .
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