Article

Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso

2023-01-01

Abstract excerpt

BACKGROUND AND OBJECTIVES: “Modern diseases” that are the result of a “high sugar, low nutrient” diet are becoming more prevalent. Incorporation of “traditional” gluten‐free cereals, like proso, in “everyday” food, such as rusks, would allow diabetics and people looking to increase fiber and nutrient content to include rusks in their diet. FINDINGS: Compared to wheat rusks, rusks with the addition of proso showed...

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Literature Corpus work: 9f0c20bd-9c15-5518-bff8-4d9ed58117b6
DOI: 10.1002/cche.10714

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