Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

Plant Foods for Human Nutrition

Volumn 72, Issue 1, 2017, Pages 26-33

  Jeske, Stephanie ^a   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Dispersion stability; Glycaemic index; Plant based milk substitutes; Protein requirement

Indexed keywords

ALMOND; AWARENESS; BOVINE; CONSUMER; DIET; GLYCEMIC INDEX; HUMAN; IN VITRO STUDY; MAJOR CLINICAL STUDY; MILK SUBSTITUTE; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PHYSICOCHEMICAL MODEL; PROTEIN CONTENT; ANALYSIS; CHEMISTRY; GLUCOSE BLOOD LEVEL; ORYZA; SOYBEAN;

GLUCOSE BLOOD LEVEL;

BLOOD GLUCOSE; HUMANS; MILK SUBSTITUTES; NUTRITIVE VALUE; ORYZA; SOYBEANS;

EID: 84994234398     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-016-0583-0     Document Type: Article

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