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In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.
Onipe OO, Beswa D, Jideani AIO. Onipe OO, et al. Foods. 2020 Sep 27;9(10):1374. doi: 10.3390/foods9101374. Foods. 2020. PMID: 32992517 Free PMC article.
A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type-wheat bran (W …
A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this st …