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
- 16 September 2003
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 83 (13) , 1366-1372
- https://doi.org/10.1002/jsfa.1552
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Determination of glycemic index for some breadsFood Chemistry, 1999
- Diets with a Low Glycemic IndexNutrition Today, 1999
- Diets with a Low Glycemic IndexNutrition Today, 1999
- Diets with a Low Glycemic Index Are Ready for PracticeNutrition Today, 1999
- Enrichment of an Israeli ethnic food with fibres and their effects on the glycaemic and insulinaemic responses in subjects with non-insulin-dependent diabetes mellitusBritish Journal of Nutrition, 1995
- The glycaemic index of foods containing sugars: comparison of foods with naturally-occurringv.added sugarsBritish Journal of Nutrition, 1995
- Involvement of small intestinal motility in blood glucose response to dietary fibre in manBritish Journal of Nutrition, 1994
- The carbohydrate composition of cotyledons and hulls of cultivars of Lupinus angustifolius from Western AustraliaJournal of the Science of Food and Agriculture, 1993
- Overview of the association between insulin and atherosclerosisMetabolism, 1985
- Effect of a modified guar gum preparation on glucose and lipid levels in diabetics and healthy volunteersAtherosclerosis, 1982