In vitro starch digestibility of snack bar formulated with green banana
Novel low glycaemic index (GI) snack bars were prepared using green banana (Musa acuminata × balbisiana ABB cv. Awak) flour (GBF). Oat was partially substituted with GBF at 5, 10, 15, and 20% (w/w) to prepare SGBF5, SGBF10, SGBF15, and SGBF20, respectively. Snack bar without GBF served as control...
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| Format: | Book Section |
| Language: | English English |
| Published: |
Nova Science Publishers, Inc.
2018
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| Online Access: | http://eprints.unisza.edu.my/3853/1/FH05-FBIM-18-22023.pdf http://eprints.unisza.edu.my/3853/2/FH05-FBIM-18-22050.pdf http://eprints.unisza.edu.my/3853/ |
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