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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

Version 2 2024-06-13, 07:39
Version 1 2014-10-27, 16:28
journal contribution
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

History

Journal

Journal of the science of food and agriculture

Volume

83

Pagination

1366-1372

Publisher DOI

ISSN

1097-0010

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2003, Society of Chemical Industry

Issue

13

Publisher

John Wiley & Sons

Place of publication

West Sussex, England

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    Research Publications

    Categories

    No categories selected

    Keywords

    Glycaemic indexinsulinaemic responsedietary fibrelupinsensory evaluationbread111199 Nutrition and Dietetics not elsewhere classified

    Licence

    All Rights Reserved

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