Organoleptic and glycemic properties of chickpea-wheat composite breads

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2256-2263

  Zafar, Tasleem A ^a   Al Hassawi, Fatima ^a   Al Khulaifi, Fatima ^a   Al Rayyes, Ghanima ^a   Waslien, Carol ^b   Huffman, Fatma G ^c  

^a KUWAIT UNIVERSITY   (Kuwait)

^b Middle East Monitor   (United States)

^c FLORIDA INTERNATIONAL UNIVERSITY   (United States)

Author keywords

Appetite; Bread quality; Chickpea flour supplemented composite breads; Glycemic response; Organoleptic properties; Wheat breads

Indexed keywords

BLOOD; GLUCOSE;

APPETITE; BREAD QUALITY; CHICKPEA FLOUR; GLYCEMIC RESPONSE; ORGANOLEPTIC PROPERTIES; WHEAT BREADS;

FOOD PRODUCTS;

EID: 84925839570     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1192-7     Document Type: Article

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