Development of functional bread with beta glucan and black tea and effects on appetite regulation, glucose and insulin responses in healthy volunteers
In the UK, dietary fibre intake is below the recommended level of 30 g/day. The manipulation of behavioural change is challenging, hence finding alternative ways to improve diet is important. The development of functional foods such as bread with added functional ingredients such as β-glucan and bla...
| Main Author: | |
|---|---|
| Published: |
University of Glasgow
2016
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.705569 |