Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

International Journal of Food Science and Technology

Volumn 51, Issue 9, 2016, Pages 1979-1987

  Gao, Jingrong ^a   Brennan, Margaret A ^a   Mason, Susan L ^a   Brennan, Charles S ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

inulin; in vitro starch digestion; stevianna; texture

Indexed keywords

BAKERY PRODUCTS; POLYSACCHARIDES; SUGAR (SUCROSE); TEXTURES;

AREA UNDER THE CURVES; CONTROL SAMPLES; FOOD INDUSTRIES; IN-VITRO; INULIN; REDUCED ENERGY; STEVIANNA; TEXTURAL PROPERTIES;

SUGAR INDUSTRY;

EID: 84973454239     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13143     Document Type: Article

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