Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products
Frequent ingestion of meal high in the amount and varieties of dietary fibre-containing foods can prevent many of chronic diseases. Baked-based products, particularly biscuits and cakes, appeared in the list of top ten daily consumed foods based on the Malaysian Adult Nutrition Survey. The effects o...
Saved in:
Main Authors: | Wan Rosli, W. I., Daniel Robert, S, Anis Jauharah, M. Z. |
---|---|
Format: | Conference or Workshop Item |
Language: | English |
Published: |
2014
|
Subjects: | |
Online Access: | http://eprints.usm.my/32458/1/WR_Full_paper_INNOVAFOOD-2014_MUHA.pdf http://eprints.usm.my/32458/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals
by: Anis Jauharah, M. Z., et al.
Published: (2014) -
Incorporation of dietary fibre-rich oyster mushroom (Pleurotus
sajor-caju) powder improves postprandial glycaemic response
by interfering with starch granule structure and starch digestibility
of biscuit
by: Sze, Han Ng, et al.
Published: (2017) -
Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient
by: Wan Rosli, W. I., et al.
Published: (2016) -
Carotene contents of processed meats blended with palm fats
by: Wan Rosli, W. I., et al.
Published: (2004) -
Vitamin E contents of processed meats blended with palm oils
by: Wan Rosli, W. I., et al.
Published: (2006)