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Gao J, Fezhong H, Guo X, Zeng X, Mason SL, Brennan MA, Brennan CS. The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer. STARCH-STARKE 2018. [DOI: 10.1002/star.201700334] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jingrong Gao
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
- Riddet InstitutePalmerston NorthNew Zealand
| | - Han Fezhong
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Xinbo Guo
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Xi‐An Zeng
- College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhou 510640GuangdongChina
| | - Susan L. Mason
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Margaret A. Brennan
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Charles S. Brennan
- Department of Wine, Food Molecular BiosciencesLincoln UniversityLincolnNew Zealand
- Riddet InstitutePalmerston NorthNew Zealand
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