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Samsu Udayana Nurdin, Ratna Wylis Arief, Banon Rustiaty, Robet Asnawi, Amalia M. Mar’atun, Arfiathi, Dyah Koesoemawardani, Neti Yuliana & Sutopo Hadi. (2023) Physical properties and glycaemic response of tapioca noodles fortified with herb mixture. International Food Research Journal 30:4, pages 1015-1026.
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Sal Hazreen Bugam & Efyza Hashim. (2023) Glycaemic Indices of the Traditional Sago-Based Snack and Staple Food in Sarawak, Malaysia. Current Research in Nutrition and Food Science Journal 11:1, pages 422-433.
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Nafiya Qadir & Idrees Ahmed Wani. (2022) In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydrate Polymers 291, pages 119600.
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Faiyaz AhmedAsna Urooj. (2022) Nutritionally Important Starch Fractions and Sensory Acceptability of Oats Incorporated Pongal – A Traditional Indian Food. Current Research in Nutrition and Food Science Journal 10:1, pages 206-212.
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Karolina Nowosad & Monika Sujka. (2021) The Use of Iron-Enriched Yeast for the Production of Flatbread. Molecules 26:17, pages 5204.
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Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Imtiyaz Zargar, Beenish, Tashooq Ahmad Bhat & Nageena Nazir. (2021) Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies. LWT 141, pages 110885.
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Frendy Ahmad Afandi, Christofora Hanny Wijaya, Didah Nur Faridah, Nugraha Edhi Suyatma & Anuraga Jayanegara. (2021) Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments. Foods 10:2, pages 364.
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Veda Krishnan, Raja Rani, Monika Awana, Durgesh Pitale, Ankur Kulshreshta, Susheel Sharma, Haritha Bollinedi, Archana Singh, Bhupinder Singh, A.K Singh & Shelly Praveen. (2021) Role of nutraceutical starch and proanthocyanidins of pigmented rice in regulating hyperglycemia: Enzyme inhibition, enhanced glucose uptake and hepatic glucose homeostasis using in vitro model. Food Chemistry 335, pages 127505.
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Mala Rajendran & Keerthana Ravi Chandran. (2020) Grain Dimension, Nutrition and Nutraceutical Properties of Black and Red Varieties of Rice in India. Current Research in Nutrition and Food Science Journal 8:3, pages 903-923.
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Richard Ajani, Ganiyu Oboh, Stephen Adeniyi Adefegha, Kate E. Nwokocha & Afolabi Akintunde Akindahunsi. (2020) Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours. Journal of Food Processing and Preservation 44:9.
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Akash Kaushal Balakrishna, Md Abdul Wazed & Mohammed Farid. (2020) A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients. Molecules 25:10, pages 2369.
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May S. M. Wee & Christiani Jeyakumar Henry. (2020) Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 670-702.
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Barbara Simonato, Sara Trevisan, Roberta Tolve, Fabio Favati & Gabriella Pasini. (2019) Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. LWT 114, pages 108368.
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