Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

International Journal of Food Science and Technology

Volumn 43, Issue 12, 2008, Pages 2151-2162

  Brennan, Charles S ^a,c   Tudorica, Carmen M ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF PLYMOUTH   (United Kingdom)

^c MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Dietary fibre; DSC; Functional food; Starch

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; PISUM SATIVUM;

EID: 56349148402     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01831.x     Document Type: Article

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