Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread.

Liu, Wenjun; Brennan, Margaret; Brennan, Charles; You, Linfeng; Tu, Dawei

Liu, Wenjun; Brennan, Margaret; Brennan, Charles; You, Linfeng; Tu, Dawei.

Afiliación

Liu W; School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China.
Brennan M; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
Brennan C; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
You L; School of Science, RMIT University, Melbourne 3000, Australia.
Tu D; School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China.

Foods ; 12(2)2023 Jan 06.

Article en En | MEDLINE | ID: mdl-36673363

Palabras clave

Chinese steamed bread; cellulase; in vitro glycaemic response; xylanase; αamylase

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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