Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties.

Harastani, Rania; James, Lewis J; Ghosh, Sourav; Rosenthal, Andrew J; Woolley, Elliot

Harastani, Rania; James, Lewis J; Ghosh, Sourav; Rosenthal, Andrew J; Woolley, Elliot.

Afiliação

Harastani R; Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough LE11 3TU, UK.
James LJ; School of Sport and Exercise Science, Loughborough University, Loughborough LE11 3TU, UK.
Ghosh S; Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough LE11 3TU, UK.
Rosenthal AJ; School of Biosciences, University of Nottingham, Nottingham LE12 5RD, UK.
Woolley E; Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough LE11 3TU, UK.

Foods ; 10(8)2021 Aug 15.

Article em En | MEDLINE | ID: mdl-34441660

Palavras-chave

clean label; food industry; glycaemic response; healthy; obesity; reformulation

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Texto completo: 1 Bases de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Reino Unido

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