In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.

Onipe, Oluwatoyin O; Beswa, Daniso; Jideani, Afam I O

Onipe, Oluwatoyin O; Beswa, Daniso; Jideani, Afam I O.

Afiliação

Onipe OO; Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa.
Beswa D; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein 2028, South Africa.
Jideani AIO; Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa.

Foods ; 9(10)2020 Sep 27.

Article em En | MEDLINE | ID: mdl-32992517

Palavras-chave

bran; digestible starch; fried dough; glycaemic index; in vitro assay; magwinya

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: África do Sul País de publicação: Suíça

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