Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
December 11, 2020Critical Reviews in Food Science and Nutrition

Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review

View Full Paper
Ask AI
Bookmark
Share

Authors

PBPanagiota BinouAYAmalia E. YanniVKVaios Τ. Karathanos

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Binou et al. (2020) studied this question.

synapsesocial.com/papers/69e9ef22607710246fccf6cdhttps://doi.org/10.1080/10408398.2020.1858020
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Gluten‐Free Snacks Using Plantain–Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index2015 · 63 citations
  2. 2Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients2014 · 142 citations
  3. 3Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend2017 · 34 citations
  4. 4Protein enriched pasta: structure and digestibility of its protein network2016 · 54 citations
  5. 5The effects of chickpea on the functional properties of white and whole wheat bread2010 · 61 citations