Work

Chain Length and Degree of Saturation of Cooking Fats Influence the Inherent Glycemic Potential of Dietary Starches

Year: 2025

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.70010

Authors: Debarati Mondal, Swapnil S. Thakare, Haritha Bollinedi, Shilpi Aggarwal, Debarup Das, Bejoy Thomas, Sumer Pal Singh, Tara Sathyavathi, Raman M. Sundaram, Anjali Anand, Aiswarya Girija, Archana Singh, Archana Sachdev, Shelly Praveen, Ashok Kumar Singh, Veda Krishnan

Institutions: Indian Agricultural Research Institute, Indian Council of Agricultural Research, Newman College, Indian Institute of Rice Research, Aberystwyth University, Institute of Biological, Environmental and Rural Sciences

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Ministry of Agriculture, Indian Council of Agricultural Research, Indian Agricultural Research Institute

OpenAlex ID: W4409038650

FWCI: 1.103

Cites: 43

Cited by: 2

Related to: 10