Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Malin E. Sjöö"'
Publikováno v:
Journal of Functional Foods, Vol 32, Iss , Pp 106-111 (2017)
A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum. In the present study three commer
Externí odkaz:
https://doaj.org/article/3d3f563205884341a81104f83079f189
Publikováno v:
Journal of the science of food and agriculture. 92(6)
The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::336d9a26aef7e19c70554598cb2108cd
https://pubmed.ncbi.nlm.nih.gov/22052714
https://pubmed.ncbi.nlm.nih.gov/22052714