white bread

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2000-2018
02420002018

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2018
2018
Bakery formulations limiting glucose availability for uptake without compromising product quality are required. Herein, bread… (More)
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2016
2016
Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2-SiO2, Ag/N… (More)
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2015
2015
Essence of chicken (EOC) beverage is a chicken meat extract, widely consumed in Asian countries for health benefits. EOC is a… (More)
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2009
2009
This study was carried out to determine the blood glucose response and glycaemic index (GI) values of four types of commercially… (More)
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2009
2009
A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains… (More)
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2009
2009
Background/Objectives:Glycaemic responses are influenced by carbohydrate absorption rate, type of monosaccharide absorbed and the… (More)
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2009
2009
BACKGROUND & OBJECTIVE Sago (Metroxylin sagu) is one of the main sources of native starch. In Malaysia sago dishes are commonly… (More)
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2000
2000
Objective: To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice… (More)
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