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, βG; beta glucan plus black tea, βGBT) and determined the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/5911/1/FH02-FPSK-15-02806.jpg http://eprints.unisza.edu.my/5911/2/FH02-FSK-15-04588.jpg http://eprints.unisza.edu.my/5911/ |
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