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

Journal of the Science of Food and Agriculture

Volumn 83, Issue 13, 2003, Pages 1366-1372

  Johnson, Stuart K ^a   McQuillan, Paula L ^a   Sin, Jean H ^a   Ball, Madeleine J ^b  

^a DEAKIN UNIVERSITY   (Australia)

^b UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Bread; Dietary fibre; Glycaemic index; Insulinaemic response; Lupin; Sensory evaluation

Indexed keywords

DIET; PALATABILITY;

LUPINUS ANGUSTIFOLIUS;

EID: 0141838724     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1552     Document Type: Article

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