Journal of Food Quality / 2019 / Article / Fig 4

Research Article

Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Figure 4

Effects of supplementation with different levels of oat fiber and tempering moisture content (%) on the starch hydrolysis index (HI) and the predicted glycemic index (pGI) of the collets made from oca flour.