Measurement of satiety of wheat-based bulgur by intervention and sensory evaluation

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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...

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Bibliographic Details
Main Authors:	Solah, Vicky, Fenton, Haelee, Kerr, Deborah, Crosbie, Graham, Siryani, Samir
Format:	Journal Article
Published:	AACC International Inc. 2007
Online Access:	http://hdl.handle.net/20.500.11937/11880

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