Work

Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals

Year: 2021

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2020.106582

Authors: Suzane Martins Ferreira, Vanessa Dias Capriles, Ana Carolina Conti-Silva

Institutions: Instituto Federal Goiano, Instituto Federal de Goiás, Universidade Federal de São Paulo, Universidade Estadual Paulista (Unesp)

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funder: Fundação de Amparo à Pesquisa do Estado de São Paulo

Awards: G4246694904, Development of breakfast cereal obtained through extrusion of corn grits with inulin addition: chemical, physical, technological, and sensory characterization and glycemic response determination

OpenAlex ID: W3119901142

FWCI: 2.169

Cites: 37

Cited by: 24

Related to: 10