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

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

© 2017 Institute of Food Science and Technology The effects of crude malva nut gum (CMG) on the texture, digestion and the glycaemic index (GI) of white bread were investigated. Different CMG levels (0%, 2.5%, 5%, 7.5% and 10% w/w based on weight of flour) were added into a bread formula. The lightn...

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Bibliographic Details
Main Authors: Yuthana Phimolsiripol, Ubonrat Siripatrawan, Supanimit Teekachunhatean, Sutee Wangtueai, Phisit Seesuriyachan, Suthat Surawang, Thunnop Laokuldilok, Joe M. Regenstein, Christiani Jeyakumar Henry
Format: Journal
Published: 2018
Subjects:
Engineering
Agricultural and Biological Sciences
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85013480811&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46228
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85013480811&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/46228

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