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In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran
A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type—wheat bran (WB) and oat bran (OB), and c...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7600321/ https://ncbi.nlm.nih.gov/pubmed/32992517 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101374 |
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