Impact of Using Oat Flour and Erythritol on Characteristics and Glycemic Index of Chiffon Cakes and Study the Effect of Erythritol on Cavity-Causing Bacteria
Oats have a high content of β-glucan soluble fiber. Its consumption lowers cholesterol and the glycemic response. One of the main components of many baked confectionery goods is sucrose. Reducing the amount of refined sugar in food has become urgently necessary as a result of the growing understandi...
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| Format: | Article |
| Language: | English |
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New Valley University, Faculty of Agriculture
2023-01-01
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| Series: | New Valley Journal of Agricultural Science |
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| Online Access: | https://nvjas.journals.ekb.eg/article_289893_1be27c8d3c10d6d5a9de9357f0f33799.pdf |