Výsledky vyhledávání - "Paula L McQuillan"

Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast

Autor: Jean H Sin, Stuart K. Johnson, Madeleine J. Ball, Paula L McQuillan

Publikováno v: Journal of the Science of Food and Agriculture. 83:1366-1372

The aim of this study was to determine whether lupin kernel fibre (LKF) could lower the glycaemic and insulinaemic responses of bread without reducing palatability. Healthy adults (n = 21) consumed control (white) bread (2.7% total dietary fibre (TDF

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e207555b00c3a84afce6b19c1f0ee4b8
https://doi.org/10.1002/jsfa.1552

Zobrazit plný text záznamu

Akademický článek

Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast.

Autor: Stuart K Johnson, Paula L McQuillan, Jean H Sin, Madeleine J Ball

Publikováno v: Journal of the Science of Food & Agriculture; Oct2003, Vol. 83 Issue 13, p1366, 7p

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání