Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals
Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer’s kitchen may lead to significant d...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-02-01
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| Series: | Nutrients |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2072-6643/10/2/207 |