Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti

LWT

Volumn 44, Issue 4, 2011, Pages 940-948

  Chillo, S ^a   Ranawana, D V ^a   Henry, C J K ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Cooking quality; In vitro glycaemic impact; Semolina spaghetti; Glucan

Indexed keywords

HARDNESS;

BETA-GLUCANS; COOKING LOSS; COOKING QUALITY; COOKING TIME; DRY MATTERS; IN-VITRO; SEMOLINA SPAGHETTI; SWELLING INDEX;

ADHESIVES;

HORDEUM; SEMOLINA;

EID: 78751704948     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.022     Document Type: Article

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