Measurement of satiety of wheat-based bulgur by intervention and sensory evaluation
Twenty-two healthy subjects consumed the following four test meals: Australian bulgur processed by boiling (boiled bulgur), Australian bulgur processed by steaming (steamed bulgur), Turkish bulgur, and high-amylose rice. Australian bulgur was made from durum wheat by using a traditional boiling and...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
AACC International Inc.
2007
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| Online Access: | http://hdl.handle.net/20.500.11937/11880 |