Combined effects of added beta glucan and black tea in breads on starch functionality

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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...

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Bibliographic Details
Main Authors:	M Jalil, A., Edwards, Christine, Combet, E., Ibrahim, M., Garcia, A.
Format:	Journal Article
Published:	Informa Healthcare 2015
Online Access:	http://hdl.handle.net/20.500.11937/46970

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