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
Version 2 2024-06-13, 07:39Version 2 2024-06-13, 07:39
Version 1 2014-10-27, 16:28Version 1 2014-10-27, 16:28
journal contribution
posted on 2024-06-13, 07:39authored byS Johnson, P McQuillan, J Sin, M Ball
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