Seeds of Coix lacryma-jobi as a functional additive in steamed buns: Effects on bun quality and starch digestibility

Lai, W.-F. orcid.org/0000-0003-0585-6396, Fang, W., Fu, T. et al. (1 more author) (2025) Seeds of Coix lacryma-jobi as a functional additive in steamed buns: Effects on bun quality and starch digestibility. LWT - Food Science and Technology, 223. 117721. ISSN 0023-6438

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Item Type: Article
Authors/Creators:
Copyright, Publisher and Additional Information:

© 2025 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY-NC-ND 4.0).

Keywords: Adlay, Blood glucose, Flour, Food product development, Glycaemic index
Dates:
  • Accepted: 29 March 2025
  • Published (online): 1 April 2025
  • Published: 1 May 2025
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 01 Apr 2025 08:30
Last Modified: 29 May 2025 15:10
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.lwt.2025.117721
Open Archives Initiative ID (OAI ID):

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