Combined effects of added beta glucan and black tea in breads on starch functionality

Article English OPEN
M. Jalil, Abbe Maleyki; Edwards, Christine A.; Combet, Emilie; Ibrahim, Muhammad; Garcia, Ada L.;
(2015)
  • Publisher: Informa UK Ltd.
  • Subject:
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

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, βG; beta glucan plus black... View more
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