Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits

Based on the nutritionists‘ opinion that diet may have a preventive and protective role in many diseases, the possibilities of development of biscuits with lower glycemic index (GI) as functional cereal-based products were examined in this work. Results showed that, by substitution of 30% of white w...

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Veröffentlicht in:	Journal of food and nutrition research 2014, Vol.53 (2)
Hauptverfasser:	Vujić, L, Vitali Čepo, D, Šebečić, B, Vedrina Dragojević, I
Format:	Artikel
Sprache:	eng
Schlagworte:	biscuits Digestibility digestible starch Starch
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