Thesis Title: Starch retrogradation: a tool to create low glycaemic food
Developing slowly digestible and low glyceamic processed potato products by understanding the mechanism and kinetics of starch retrogradation. These products will have lower and slower starch digestibility (lower expected glyceamic index, eGI) with improved nutritional value compared to the products already existing in the market.
Affiliated with Massey University and Simplot Australia Pty. Ltd.