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In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.
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 …
Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter.
Onipe OO, Beswa D, Jideani AIO.
Onipe OO, et al.
Foods. 2020 May 9;9(5):605. doi: 10.3390/foods9050605.
Foods. 2020.
PMID: 32397405
Free PMC article.
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