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, ßG; beta glucan plus black tea, ßGBT) and determined the...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Informa Healthcare
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/46970 |