Comparisons of Soybean and Wheat; in the Focus on the Nutritional Aspects and Acute Appetite Sensation

Soybean flour is often used as a gluten-free ingredient. We aimed to compare the nutrients and the difference in satiety of soybean and wheat after ingestion. We measured the amounts of polyphenol and oxygen radical absorbance capacity (ORAC) and examined the acute appetite sensation after the inges...

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Detalles Bibliográficos
Autores principales: Maeta, Akihiro, Katsukawa, Masahiro, Hayase, Yaeko, Takahashi, Kyoko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834618/
https://www.ncbi.nlm.nih.gov/pubmed/35159539
http://dx.doi.org/10.3390/foods11030389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834618/
https://www.ncbi.nlm.nih.gov/pubmed/35159539
http://dx.doi.org/10.3390/foods11030389

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