Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers

Asia Pacific Journal of Clinical Nutrition

Volumn 14, Issue 1, 2005, Pages 91-97

  Hall, Ramon S ^a   Thomas, Sarah J ^a   Johnson, Stuart K ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Glycaemic index; Insulinaemic index; Lupin; Palatability; Satiety; White bread

Indexed keywords

CARBOHYDRATE; MARGARINE;

ADULT; ANALYTIC METHOD; AREA UNDER THE CURVE; ARTICLE; BLOOD SAMPLING; BREAD; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; DIET RESTRICTION; FEMALE; FLOUR; FOOD INTAKE; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; INSULIN BLOOD LEVEL; INSULINEMIA; LUPIN; MALE; MEAL; MILK; NORMAL HUMAN; PALATABILITY; PERCEPTION; POSTPRANDIAL STATE; PSYCHOPHYSIOLOGY; SATIETY; TEA; VOLUNTEER;

ADULT; BLOOD GLUCOSE; BREAD; CROSS-OVER STUDIES; FABACEAE; FEMALE; FLOUR; GLYCEMIC INDEX; HUMANS; LUPINUS; MALE; MIDDLE AGED; SATIETY RESPONSE; SINGLE-BLIND METHOD; STATISTICS, NONPARAMETRIC; TASTE;

EID: 17244372519     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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