The effect of resistant-starch subsituted loaf bread on blood glucose level
Resistant starch (Hi-maizeTM) was incorporated at 11% of the total weight of the loaf bread. Sensory evaluation and proximate analysis were done to test the product's acceptability and composition. The resistant starch (RS)-substituted loaf bread was 11.6%. An in-vivo study was conducted to det...
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| Format: | Thesis |
| Language: | English |
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2002.
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