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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
journal contribution
posted on 2003-01-01, 00:00 authored by Stuart Johnson, P McQuillan, J Sin, M BallSensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast
History
Journal
Journal of the science of food and agricultureEvent
Journal of the science of food and agricultureVolume
83Issue
13Pagination
1366 - 1372Publisher
John Wiley & SonsPlace of publication
West Sussex, EnglandPublisher DOI
ISSN
1097-0010Publication classification
C1 Refereed article in a scholarly journalCopyright notice
2003, Society of Chemical IndustryUsage metrics
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No categories selectedKeywords
Glycaemic indexinsulinaemic responsedietary fibrelupinsensory evaluationbreadScience & TechnologyLife Sciences & BiomedicinePhysical SciencesAgriculture, MultidisciplinaryChemistry, AppliedFood Science & TechnologyAgricultureChemistryBLOOD-GLUCOSE RESPONSEDIETARY FIBERPOSTPRANDIAL GLUCOSEGUAR GUMSOLUBLE-FIBEROAT GUMTOLERANCEINDEXPRODUCTSFOODS
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