HIGHLIGHTS
- who: Pornnutcha Sopawong and collaborators from the Joint Graduate Program in Nutrition, Faculty of Medicine Ramathibodi, Mahidol University, Bangkok, Thailand have published the Article: Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus (Nelumbo nucifera) Seed Flour, in the Journal: Foods 2022, 11, 2473. of /2022/
- what: In this study, therefore, native lotus seed flour was modified through physical and enzymatic methods, and their composition, physicochemical properties, and digestibility, as well as estimated glycemic index, were compared with those of native lotus seed flour. In this study . . .
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