Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals - Ferreira, Suzane Martins; Capriles, Vanessa Dias; Conti-Silva, Ana Carolina (Food hydrocolloids, 2021)
Keywords: breakfast; color; corn; corn grits; Extrusion-cooking; Fructan; glycemic effect; Glycemic index; Glycemic load; hydrocolloids; ingredients; inulin; pasta; proximate composition; Sensory quality; sweets; Glycemic index; Fructan; Sensory quality; Extrusion-cooking; Glycemic load