The effects of dietary fibre addition on the quality of common cereal products

Journal of Cereal Science

Volumn 58, Issue 2, 2013, Pages 216-227

  Foschia, Martina ^a   Peressini, Donatella ^a   Sensidoni, Alessandro ^a   Brennan, Charles Stephen ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

glucan; Arabinoxylan; Glycaemic response; Inulin; Resistant starch; Sensory acceptance; Texture

Indexed keywords

EID: 84883755642     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.05.010     Document Type: Review

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