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Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast

Johnson, Stuart, McQuillan, P., Sin, J. and Ball, Madelaine 2003, Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast, Journal of the science of food and agriculture, vol. 83, no. 13, pp. 1366-1372.

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Title Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast
Author(s) Johnson, Stuart
McQuillan, P.
Sin, J.
Ball, Madelaine
Journal name Journal of the science of food and agriculture
Volume number 83
Issue number 13
Start page 1366
End page 1372
Publisher John Wiley & Sons
Place of publication West Sussex, England
Publication date 2003
ISSN 0022-5142
1097-0010
Keyword(s) Glycaemic index
insulinaemic response
dietary fibre
lupin
sensory evaluation
bread
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2003, Society of Chemical Industry
Persistent URL http://hdl.handle.net/10536/DRO/DU:30001985

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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