Quality characteristics and hypoglycaemic effects of rice bread containing Helianthus tuberosus powder
Kang-Hyun Park (a), Agung Wahyono (b), Nguyen Thi Thuy Duong (c), Woo-Won Kang (a*)
(a) Department of Food and Food service industry Kyungpook National University, Sangju 37224, Korea
(b) Food Engineering Department, State Polytechnic of Jember, PO. BOX 164 Jember, Indonesia
(c) Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan St., Tay Thanh Ward, Tan Phu Dist.,
Ho Chi Minh City, Viet Nam
Abstract
Keywords: Gluten-free; rice bread; HPMC; H. tuberosus; hypoglycaemic effect
Topic: Food Science and Technology
Link: https://ifory.id/abstract/WYa3ecVfqzmy
Conference: The 2nd International Conference on Food and Agriculture (ICoFA 2019)
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