Water-binding capacity and viscocity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 2, 2005, Pages 87-94

  Turnbull, Cathryn M ^a   Baxter, Amynta L ^a   Johnson, Stuart K ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CELLULOSE;

ARTICLE; AUSTRALIA; DIETARY FIBER; FOOD ANALYSIS; GASTROINTESTINAL TRACT; HYDROPHILICITY; IN VITRO STUDY; LEGUME; LUPINUS ANGUSTIFOLIUS; NUTRITIONAL VALUE; PEA; PHYSICAL CHEMISTRY; SEED KERNEL; SIMULATION; SOYBEAN; STATISTICAL SIGNIFICANCE; SWEET LUPIN; VISCOSITY; WHEAT;

ABSORPTION; DIETARY FIBER; DIGESTION; DUODENUM; FOOD ADDITIVES; GASTRIC EMPTYING; HUMANS; LUPINUS; MOUTH; SOLUBILITY; STOMACH; UPPER GASTROINTESTINAL TRACT; VISCOSITY; WATER;

LUPINUS ANGUSTIFOLIUS; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 21644482584     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500081080     Document Type: Article

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