Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionali...

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Detalles Bibliográficos
Autores principales: Yassin, Zawanah, Tan, Yin Li, SRV, Akila, Monro, John, Matia-Merino, Lara, Lim, Kaiyang, Hardacre, Allan, Mishra, Suman, Goh, Kelvin Kim Tha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140618/
https://www.ncbi.nlm.nih.gov/pubmed/35627083
http://dx.doi.org/10.3390/foods11101513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140618/
https://www.ncbi.nlm.nih.gov/pubmed/35627083
http://dx.doi.org/10.3390/foods11101513

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