Australian sweet lupin kernal fractions as palatable functional food ingredients
Data(s) |
01/01/2004
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Resumo |
Australian sweet lupin kernal fibre addition to foods in the diet beneficially modified serum lipids and the food products palatability was not reduced after repeated consumption. Australian sweet lupin kernal flour addition to white bread lowered the glycaemic index and did not reduce palatability, but increased the insulinaemic index. |
Identificador | |
Idioma(s) |
eng |
Publicador |
Deakin University, Faculty of Health and Behavioural Sciences, School of Exercise and Nutrition Sciences |
Relação |
http://dro.deakin.edu.au/eserv/DU:30026817/hall-australiansweetlupin-2004.pdf |
Palavras-Chave | #Lupines - Composition #Lupines as food #Functional foods |
Tipo |
Thesis |