Australian sweet lupin kernal fibre addition to foods in the diet beneficially modified serum lipids and the food products palatability was not reduced after repeated consumption. Australian sweet lupin kernal flour addition to white bread lowered the glycaemic index and did not reduce palatability, but increased the insulinaemic index
Notes
Submitted to the School of Exercise and Nutrition Sciences of the Faculty of Health and Behavioural Sciences, Deakin University
