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…
Sodelavci
- Vedrina-Dragojević, Irena
Kreatur
- Vujić, Lovorka
Založnik
- University of Zagreb. Faculty of Pharmacy and Biochemistry. Department of food chemistry.
Zadeva
- functional food
- biscuits
- whole grain raw material
- dietary fibre
- in vitro digestible starch
- glycaemic index
- BIOMEDICINE AND HEALTHCARE. Pharmacy. Pharmacy.
- Pharmacology. Therapeutics. Toxicology
Vrsta enota
- info:eu-repo/semantics/doctoralThesis
- text
Datum
- 2013-11-27
- 2013-11-27
Sodelavci
- Vedrina-Dragojević, Irena
Kreatur
- Vujić, Lovorka
Založnik
- University of Zagreb. Faculty of Pharmacy and Biochemistry. Department of food chemistry.
Zadeva
- functional food
- biscuits
- whole grain raw material
- dietary fibre
- in vitro digestible starch
- glycaemic index
- BIOMEDICINE AND HEALTHCARE. Pharmacy. Pharmacy.
- Pharmacology. Therapeutics. Toxicology
Vrsta enota
- info:eu-repo/semantics/doctoralThesis
- text
Datum
- 2013-11-27
- 2013-11-27
Ponudnik podatkov
Licenca za medije v tem enota (če ni navedeno drugače)
- http://rightsstatements.org/vocab/InC/1.0/
Identifikator
- 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/
Oblika
- application/pdf
Jezik
- hrv
Država izvora
- Croatia
Ime zbirke
Prvič objavljeno na Europeana
- 2019-04-05T13:44:25.390Z
Zadnjič posodobljeno s strani ponudnika podatkov
- 2019-04-05T13:44:25.390Z