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, S; McQuillan, P; Sin, J; Ball, M

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

https://hdl.handle.net/10536/DRO/DU:30001985
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posted on 2024-06-13, 07:39 authored by S 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

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1.
DOI - Is version of https://doi.org/10.1002/jsfa.1552

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2003, Society of Chemical Industry

Journal

Journal of the science of food and agriculture

Volume

83

Pagination

1366-1372

ISSN

1097-0010

Issue

13

Publisher

John Wiley & Sons

Place of publication

West Sussex, England

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Keywords

Glycaemic index insulinaemic response dietary fibre lupin sensory evaluation bread 111199 Nutrition and Dietetics not elsewhere classified

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

History

Related Materials

Publication classification

Copyright notice

Journal

Volume

Pagination

ISSN

Issue

Publisher

Place of publication

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