Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum

International Journal of Food Science and Technology

Volumn 52, Issue 4, 2017, Pages 1035-1041

  Phimolsiripol, Yuthana ^a   Siripatrawan, Ubonrat ^b   Teekachunhatean, Supanimit ^c   Wangtueai, Sutee ^a   Seesuriyachan, Phisit ^a   Surawang, Suthat ^a   Laokuldilok, Thunnop ^a   Regenstein, Joe M ^a,d   Henry, Christiani Jeyakumar ^e  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

^c Faculty of Medicine Chiang Mai University   (Thailand)

^d Department of Obstetrics Gynecology   (United States)

^e AGENCY FOR SCIENCE   (Singapore)

Author keywords

Bread; glycaemic index; malva nut gum; Scaphium scaphigerum; starch digestibility

Indexed keywords

STARCH;

BREAD; GLYCAEMIC INDICES; MALVA NUT GUM; SCAPHIUM SCAPHIGERUM; STARCH DIGESTIBILITIES;

FOOD PRODUCTS;

EID: 85013480811     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13369     Document Type: Article

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