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

• المؤلفون الرئيسيون: Yuthana Phimolsiripol, Ubonrat Siripatrawan, Supanimit Teekachunhatean, Sutee Wangtueai, Phisit Seesuriyachan, Suthat Surawang, Thunnop Laokuldilok, Joe M. Regenstein, Christiani Jeyakumar Henry
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Engineering
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85013480811&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/56533
• المؤسسة: Chiang Mai University

© 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...