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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…
Contributors
- Vedrina-Dragojević, Irena
Creator
- Vujić, Lovorka
Publisher
- University of Zagreb. Faculty of Pharmacy and Biochemistry. Department of food chemistry.
Subject
- functional food
- biscuits
- whole grain raw material
- dietary fibre
- in vitro digestible starch
- glycaemic index
- BIOMEDICINE AND HEALTHCARE. Pharmacy. Pharmacy.
- Pharmacology. Therapeutics. Toxicology
Type of item
- info:eu-repo/semantics/doctoralThesis
- text
Date
- 2013-11-27
- 2013-11-27
Contributors
- Vedrina-Dragojević, Irena
Creator
- Vujić, Lovorka
Publisher
- University of Zagreb. Faculty of Pharmacy and Biochemistry. Department of food chemistry.
Subject
- functional food
- biscuits
- whole grain raw material
- dietary fibre
- in vitro digestible starch
- glycaemic index
- BIOMEDICINE AND HEALTHCARE. Pharmacy. Pharmacy.
- Pharmacology. Therapeutics. Toxicology
Type of item
- info:eu-repo/semantics/doctoralThesis
- text
Date
- 2013-11-27
- 2013-11-27
Providing institution
Aggregator
Rights statement for the media in this item (unless otherwise specified)
- http://rightsstatements.org/vocab/InC/1.0/
Identifier
- 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/
Format
- application/pdf
Language
- hrv
Providing country
- Croatia
Collection name
First time published on Europeana
- 2019-04-05T13:44:25.390Z
Last time updated from providing institution
- 2019-04-05T13:44:25.390Z