Combined effects of added beta glucan and black tea in breads on starch functionality-Reference-Cited by-同舟云学术

Combined effects of added beta glucan and black tea in breads on starch functionality

Published:2015-01-12 Issue:2 Volume:66 Page:159-165
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

M. Jalil Abbe Maleyki¹²,Edwards Christine A.¹,Combet Emilie¹,Ibrahim Muhammad³,Garcia Ada L.¹

Affiliation:

1. Human Nutrition, School of Medicine, College of Medical, Veterinary & Life Sciences University of Glasgow, Glasgow, Scotland, UK,

2. School of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Sultan Zainal Abidin, Kuala Terengganu, Terengganu, Malaysia, and

3. Department of Nutrition Sciences, Kuliyyah of Allied Health Sciences, International Islamic University, Pahang Darul Makmur, Malaysia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.971225

Reference35 articles.

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2. Propionate. Anti-obesity and satiety enhancing factor?

3. Bakers. 2014. European bread market [Online]. Available at: http://www.bakersfederation.org.uk/the-bread-industry/industry-facts/european-bread-market.html. Accessed on 12 August 2014

4. Effect of phenolic acids of microbial origin on production of reactive oxygen species in mitochondria and neutrophils

5. Effects of Guar Galactomannan on Wheat Bread Microstructure and on theIn vitroandIn vivoDigestibility of Starch in Bread

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