The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants. (2021)
Attributed to:
Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2020.106565
PubMed Identifier: 33941996
Publication URI: http://europepmc.org/abstract/MED/33941996
Type: Journal Article/Review
Volume: 114
Parent Publication: Food hydrocolloids
ISSN: 0268-005X