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...

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Detalles Bibliográficos
Autores principales: Onipe, Oluwatoyin O., Beswa, Daniso, Jideani, Afam I. O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600321/
https://www.ncbi.nlm.nih.gov/pubmed/32992517
http://dx.doi.org/10.3390/foods9101374

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600321/
https://www.ncbi.nlm.nih.gov/pubmed/32992517
http://dx.doi.org/10.3390/foods9101374

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