anthrax MVP EF VIP Aug 14, 2004 #1 What is the effect of gelatinization of starch on its GI ? I guess it increase it ? and what happens to the GI when we go over the gelatinization temperature (when viscosity decreases) ? ie putting oatbran in the microwave for a long time
What is the effect of gelatinization of starch on its GI ? I guess it increase it ? and what happens to the GI when we go over the gelatinization temperature (when viscosity decreases) ? ie putting oatbran in the microwave for a long time
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