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.