Combined effects of added beta glucan and black tea in breads on starch functionality
Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread.This study developed breads (white bread, WF; black tea, BT; beta glucan, bG; beta glucan plus black tea, bGBT) and determined thei...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2015
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/ http://irep.iium.edu.my/44181/1/Combined_effects_of_added_beta_glucan_and_black_tea_in_breads_on.pdf |