title: Modulating glycaemic response in steamed buns with chitosan: effects on bun properties and starch digestibility
abstract: Chitosan (CS) is a natural polysaccharide known for its antioxidant, antimicrobial, and non-toxic properties, and has been reported to lower blood glucose levels when orally administered prior to meals. Although widely utilized in industrial and biomedical contexts, its application in the development of low glycaemic index (GI) foods remains relatively unexplored. This study evaluates the potential of CS as a functional additive to reduce starch digestibility in starch-rich foods, using steamed 
journal: Journal of Food Measurement & Characterization