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Effect of raw material composition on glycaemic index of biscuit as a functional food
Considering the increasing awareness of preventive and protective role of diet in many diseases, in the framework of this work, the possibilities of developing biscuits with lower glycaemic index as functional cereal-based products were investigated. Sixteen types of laboratory prepared biscuits were investigated, where a certain proportion of white wheat flour in the recipe was substituted with w…
Сътрудници
- Vedrina-Dragojević, Irena
Създател
- Vujić, Lovorka
Издател
- University of Zagreb. Faculty of Pharmacy and Biochemistry. Department of food chemistry.
Тема
- functional food
- biscuits
- whole grain raw material
- dietary fibre
- in vitro digestible starch
- glycaemic index
- BIOMEDICINE AND HEALTHCARE. Pharmacy. Pharmacy.
- Pharmacology. Therapeutics. Toxicology
Вид на обекта
- info:eu-repo/semantics/doctoralThesis
- text
Дата
- 2013-11-27
- 2013-11-27
Сътрудници
- Vedrina-Dragojević, Irena
Създател
- Vujić, Lovorka
Издател
- University of Zagreb. Faculty of Pharmacy and Biochemistry. Department of food chemistry.
Тема
- functional food
- biscuits
- whole grain raw material
- dietary fibre
- in vitro digestible starch
- glycaemic index
- BIOMEDICINE AND HEALTHCARE. Pharmacy. Pharmacy.
- Pharmacology. Therapeutics. Toxicology
Вид на обекта
- info:eu-repo/semantics/doctoralThesis
- text
Дата
- 2013-11-27
- 2013-11-27
доставчик на данни
Права за ползване на медиите в този обект (освен ако не е посочено друго)
- http://rightsstatements.org/vocab/InC/1.0/
Идентификатор
- https://dr.nsk.hr/islandora/object/pharma:356
- https://urn.nsk.hr/urn:nbn:hr:163:400100
- https://repozitorij.unizg.hr/islandora/object/pharma:356
- https://dr.nsk.hr/islandora/object/pharma%3A356/datastream/TN/view/
Формат
- application/pdf
Език
- hrv
Предоставяне на държава
- Croatia
Име на колекцията
Публикуван за първи път в Europeana
- 2019-04-05T13:44:25.390Z
Последно актуализиран от предоставящата институция
- 2019-04-05T13:44:25.390Z