Traditional Breakfast Research Articles

Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.

Exploring the dimensions of traditional breakfast experience: A netnography study

The primary aim of this paper is to explore the dimensions of traditional breakfast experience of international tourists visiting Istanbul. To achieve this aim, the netnography approach, which is a qualitative study method, was performed using the User-Generated Content (UGC) technique. The data were gathered in July 2022 from TripAdvisor platform and were sequenced from the latest to the earliest reviews (n=1184). The results of this study demonstrated that the traditional breakfast experience has six major components: authenticity, memorability, novelty, local hospitality, food attributes, togetherness, and social interactions. Significant theoretical and managerial implications were discussed.

Development of Kaya Slice (coconut jam slice): evaluation of physicochemical, sensory evaluation and macronutrients composition when cooperated with gelatin

Kaya Slice is a nutritious traditional breakfast-on-the-go that was innovated from the traditional kaya. In this study, the traditional kaya was transformed into square shape gelatin to make it a more convenient and ready-to-eat breakfast. A total of six formulations were developed by using commercial and fresh coconut milk together with different percentages of gelatin (2%, 4%, and 6%). This insight was investigated by sensory evaluation using a 9-point hedonic and scoring test in descriptive data set. The best formulation obtained from the evaluation of 35 panellists was then characterized in terms of physicochemical properties (Texture Profile Analysis (firmness), Brix, Protein, Fat, Fiber, and Calories). From the descriptive data, all formulations were accepted by the panellist. Nevertheless, ANOVA analysis indicated that C2 (commercial coconut milk + 4% of gelatin) is the best formulation. In macronutrient analysis, Kaya Slice was found to have good dietary fibre content (0.11 g/100 g), high-fat content (0.49 g/100 g), protein content (0.32 g/100 g) compare to the commercial kaya (0.00 g/100 g), (1.00 g/100 g), and (0.00 g/100 g) respectively. Low-calorie content in Kaya Slice with 45 % of °Brix value is the minimal degree of Brix and the texture was softer (hardness) (significantly different (p<0.05)) to commercially processed cheese slice as standard. Overall, Kaya Slice has a great potential in becoming new emergent of traditional nutritious breakfast on the go.

Traditional molasses production from different plants in Anatolia and its ethnobotanical features

The molasses produced in a widespread manner in Turkey, loved by people, often as simple or traditional breakfast consumed is a product. Molasses, traditionally grapes, mulberries, figs, apples, and sugar from fruits that contain sugar, such as liquid or solid the form are manufactured. In this study, 18 kinds of molasses varieties made of production traditionally in different regions of Turkey have been identified. The survey was carried out in 53 provinces and 74 districts. Molasses types were observed from the mentioned fields and the information regarding local names, medicinal using and production methods obtained questioning the local people. The production of molasses is an important source of income for people in the local region. Fruit and herbal materials collected to make molasses are gathered directly by the local villagers, especially unemployed people with financial difficulties. While grape molasses is consumed for food purposes in almost every province in Anatolia, especially Juniper, Pine and Carob are consumed for health purposes. Gezo (Oak) molasses produced in a very narrow area in Anatolia is interesting molasses produced from acorns and leaves.

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

The baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes were investigated by three hydrocolloids (sodium alginate, soluble soybean polysaccharide, and xanthan gum). For Chinese pancake dough, the three hydrocolloids raised both G′ and G″. The three hydrocolloids enhanced the specific volume of fresh Chinese pancakes to varying degrees and reduced baking loss, peak viscosity, and setback. Sodium alginate and soluble soybean polysaccharide were more effective in keeping the moisture content of storage Chinese pancakes (4°C, 4 days) while also lowering the staling rate (from 2384.3 g/d to 1192.8 g/d for 0.8% SA pancake and 1215.0 g/d for 0.8% SP) and hardness. According to these findings, sodium alginate (0.8% addition) and soluble soybean polysaccharides (0.8% addition) improved the baking characteristic and inhibited starch retrogradation of Chinese pancakes efficiently. From traditional breakfast food, Chinese pancakes are increasingly becoming commercialized. As a result of this study, sodium alginate (0.8% addition) and soluble soybean polysaccharide (0.8% addition) are recommended for the baking characteristic improvement and starch retrogradation inhibition. Practical applications From traditional breakfast food, Chinese pancakes are increasingly becoming commercialized. As a result of this study, sodium alginate (0.8% addition) and soluble soybean polysaccharide (0.8% addition) are recommended for the baking characteristic improvement and starch retrogradation inhibition.

Effect of Protein-Rich Breakfast on Subsequent Energy Intake and Subjective Appetite in Children and Adolescents: Systematic Review and Meta-Analysis of Randomized Controlled Trials.

Breakfast has been labeled “the most important meal of the day”, especially for children and adolescents. Dietary protein intake may benefit and regulate appetite and energy balance. However, few meta–analyses have been conducted to examine the effect of protein–rich (PR) breakfast on both children and adolescents. This meta–analytic study was conducted to examine the effect of consuming a PR breakfast on short–term energy intake and appetite in children and adolescents. PubMed, Embase, Cochrane Central Register of Controlled Trials, China Biology Medicine disc (CBM), and China National Knowledge Infrastructure (CNKI) were searched for randomized controlled trials (RCTs) published in January 1990–January 2021. The inclusion criteria applied were RCTs in children and adolescents (7–19 year) comparing PR breakfast consumption with normal protein (NP)/traditional breakfast consumption. Finally, ten studies were included in the analysis, eight studies examined the effect of consuming PR breakfast on SEI (n = 824), and nine studies examined the effect on appetite (fullness = 736, hunger = 710). Our meta-analysis using the random–effects model shows that participants assigned to consume PR breakfast had lower SEI (MD, −111.2 kcal; 95% CI: −145.4, −76.9), higher fullness (MD, 7.4 mm; 95% CI: 6.0, 8.8), and lower hunger (MD, −8.5 mm; 95% CI: −9. 7, −7.3) than those assigned to consume NP/traditional breakfast. However, there was considerable inconsistency across the trial results. Our review suggests that the consumption of PR breakfast could be an excellent strategy for weight management by declining SEI and suppressing appetite, and provides new evidence of the relationship between energy balance and obesity. However, since most eligible studies were of low quality, the results ought to be interpreted cautiously.

Assessment of microbial quality of industrial and traditional creams in Alborz province, Iran

Milk and dairy products play an important role in the human diet and society's health. The aim of this study was the assessment of the microbial quality of industrial and traditional breakfast cream in Alborz province, Iran. In this study, 40 different samples of breakfast cream (20 samples of traditional breakfast cream and 20 samples of industrial pasteurized breakfast cream) were collected randomly in Alborz province in 2018. Microbial quality tests were performed according to Iran National Standards on Coliforms, Escherichia coli, and Staphylococcus aureus, and then the collected data were analyzed. The microbiological examinations revealed that 43% of the samples were contaminated with coliform bacteria that 12 samples (60%) out of 20 samples of traditional cream, 5 samples (25%) out of 20 samples of industrial cream were higher than the allowable microbial limit of the national standard of Iran. About 15% of samples of traditional creams and 10% of industrial creams were contaminated with Escherichia coli. 10% of samples of traditional cream were contaminated with Staphylococcus aureus, which was not observed in industrial creams. High contamination with bacteria, needs using different methods to control microbial growth, including the promotion of sanitary awareness among laborers, the codification of microbial standards for traditional dairy products, training to staff for preparing the cream and disinfection of tools.

Characterization of the Bioaccessibility of Minerals from Commercial Breakfast Cereals by Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES)

Traditional chocolate and whole-meal flour breakfast cereals were analyzed to determine the total concentrations and bioaccessibilities of some elements. For the total concentration, the samples were prepared by microwave digestion. In addition, certified reference materials were used to verify the accuracy of the method, which was 82–106% for the analytes. Great variation in the concentrations was observed, possibly due to the raw materials used to produce the cereals. For the bioaccessibility study, an in vitro digestion method was used, and the accuracy was verified by the addition and recovery method. Cu, Fe, Mn, and Zn had detectable bioaccessibilities from 37% to 47%, 1% to 41%, 8% to 61%, and 4% to 24% of the total concentrations, respectively. Aluminum, Ba, and Mo had concentrations below the limit of quantification. Therefore, breakfast cereals complement a healthy diet, since some essential elements have high bioaccessibilities.

Occurrence of acrylamide, hydroxymethylfurfural and furaldehyde as process contaminants in traditional breakfast cereals: “Bsissa”

Hydroxymethylfurfural (HMF), furaldehyde (FAL) and acrylamide (AA) are produced during the food roasting process. The content of these toxic products in a common ready-to-eat breakfast, known as “Bsissa”, was investigated. This North African traditional food is mainly based on roasted cereals, leguminous and spices. In the present study, thirty-four commercial “Bsissa” have been investigated for their toxic HMF, FAL and AA content using RP-HPLC-DAD. Additionally, to distinguish the main way of the production of these toxic products (Maillard reaction or caramelization origin), total protein, carbohydrates and reducing sugar were quantified and found in the range 5.63–25.72 g, 45.75–84.33 g and 0.37–3.74 g per 100 g of Bsissa, respectively. This result makes it also suitable to cover daily needs as a breakfast food. Obtained results showed that HMF and FAL were detected in most samples, with values not exceeding 24.71 mg/100 g and to 3.91 mg/100 g, respectively. AA was not detected in all the studied samples. Principal components (PC) and hierarchical classification were employed to establish the samples’ heat damage based on relations between variables. Two PCs were obtained which explain more than 75% of the total variance, thus grouping the Bsissa in two clusters based on the main used cereal. This analysis may help in the mitigation step of furanic compounds by choosing the appropriate Bsissa ingredients.

Acceptability and Satiety Evaluation of a Newly Developed Nutritionally Balanced School Meal

Five nutritious school meals were developed in a form of pastes based on leguminous seeds of Lentil, Chick pea, and Soya; and some dairy sources, all formulas contain groundnut, but few in crushed formed are used to test acceptance. The products were fortified with essential minerals and vitamins. Developed products were served as a breakfast meal to ~200 students (6-9 years juniors; 10-14 years seniors) in one of the Sudanese school where school feeding is in place (Omdurman City) for 21 days to substitute a traditional breakfast meal based on boiled Pigeon pea colloquially called “Balila” served routinely to the students. This paper covers acceptability of novel favorable products behavioral responses of senior and junior students to four meal/ subject interactions covering temptation to finishing the whole meal, reason(s) for not finishing the whole meal, time needed to finish the meal, and degree of satiety the students feel during class room hours.Almost 95% of the senior students interacted positively with pastes based on lentil or chick pea finishing or stop taking the meal in ? 10 minutes. All past products provide satiety; senior students judged on lentil based paste(s) as the meal that secures full satiety during school hours. Unlike seniors, more than 95% of junior students finished more of the soy based meal, one third of them took more time to finish lentil based meal, yet reflected satisfaction by taking less quantities from all products offered.. Degree of satiety feeling among junior students fluctuated where >90% of them showed satisfactory degree of satiety with all products offered.

Public Market Breakfast: a Food Tradition

public markets are integral spaces in the history of cities and neighborhoods that preserve local culture, surrounding customs and attractive practices. This study aimed to characterize the traditional typical breakfast preparations of public market restaurants. Study with a qualitative approach, conducted in a public market, an historical and cultural heritage of a northeastern Brazilian capital, being a reference point in food and gastronomy, popularly frequented by residents of the region and tourists seeking to know the regional food. The daily demand for meals in this place starts at dawn, from 4:00 am, with varied breakfast options of typical dishes, such as rice couscous, corn couscous, tapioca, fried cake, panelada and cozidao. These typical dishes are made with fresh and/or minimally processed regional ingredients purchased on the market, contributing to the sustainability of the place. New ingredients were incorporated in meals preparations, with improvement in the way of cooking, directed to the cultural context. However, it is necessary to apply techniques that can improve the nutritional quality of typical breakfast meals. At the public market can be found typical meals preparations, who identify and preserve the habits, customs and traditions of the regional food culture.

The "Motor of the Day": Parent and School-Age Children's Cognitions, Barriers, and Supports for Breakfast.

Despite the many benefits of regular breakfast consumption few parents and children consume this meal every day and research examining the determinants of breakfast consumption is limited. Thus, the purpose of this study was to examine breakfast-related cognitions (i.e., beliefs, attitudes, facilitators, barriers) of parents and school-age children (ages 6–11 years) using the constructs of Social Cognitive Theory as a guide. Parents (n = 37) and children (n = 41) participated in focus group discussions held in community settings in 3 states (FL, NJ, WV). Data were qualitatively content analyzed to detect trends. Parents felt breakfast was important for numerous reasons. Parents expressed concern about the healthfulness of some traditional breakfast options, preferring breakfasts containing mostly fruits, vegetables, and protein and fewer carbohydrates. Parents identified lack of time as the greatest barrier to breakfast consumption. To overcome this barrier, they utilized grab-and-go foods, prepared breakfast ahead of time, and got up earlier. Utilizing the school breakfast program was another strategy mentioned, however some were concerned about the nutritional quality of this option. Children recognized the importance of breakfast and cited several benefits. The greatest barrier to breakfast identified by children was feeling rushed in the morning. To overcome barriers, children suggested having a morning routine, selecting or preparing breakfast foods ahead, and relying on parents to encourage breakfast consumption. The effectiveness of interventions aiming to improve breakfast intake may be improved by addressing parent and child breakfast-related cognitions and tailoring interventions to address their needs.

Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles

In recent years, cadmium (Cd) contaminated rice has aroused widespread concerns about the safety of rice or its products, and microbial fermentation has been proved to be a promising method for reducing Cd. The fermented rice flour can be applied as the main ingredient of rice noodles, a traditional breakfast staple in southern China. This study is aimed to screen out the optimum conditions for reducing Cd in rice noodles by mixed-Lactobacillus (LAB) fermentation, and to study its effect on the physicochemical and quality properties of rice noodles. The results revealed that the best condition of wet digestion for Cd detection in 0.5 g fermented rice noodles was following: digestive agent of 7 ml nitric acid (GR) + 3 ml perchloric acid (GR) +1 ml hydrogen peroxide (30% GR), digestion at 90 °C, 150 °C and 250 °C for 30 min, 60 min and 120 min, respectively. The optimized fermentation condition for decreasing the Cd concentration in rice flour was fermented by 8% (v/v) of mixed-LAB at 35 °C for 28 h, with the reduction of 87.6%. The mixed-LAB fermentation in rice flour was found to increase the concentrations of amylose and reducing sugar, improve its swelling power and gel properties, and produce lactic acid with the maximum amount of 612.1386 mg/L; while its rheological characteristics were significantly affected. Moreover, the quality properties of rice noodles made by the above fermented rice flour had also been improved, with higher hardness and chewiness, shorter rehydration duration, higher rehydration rate, less cooking loss and broken rate. These results showed that the fermentation by mixed-LAB can efficiently reduce excess concentration of Cd in rice flour, improve its physicochemical properties, and promote the quality property improvement of rice noodles made by it.

Evaluation of a Novel Nutrition Supplement on Cognitive Function and Cerebral Blood Flow in Young Children Living in Rural Villages in Guinea-Bissau (OR10-02-19)

ObjectivesUndernutrition is prevalent among young children worldwide and is associated with impaired cognition and reduced educational attainment. We conducted a randomized controlled trial to test the effect of a novel supplementary food (regenerative nutrition for enhanced wellness-cognition; RENEW-C) compared to traditional feeding practices on cognitive function, cerebral blood flow and oxygen metabolism in rural Guinea-Bissau. MethodsChildren aged 15 months to 7 years (n = 1059) were randomized to receive isocaloric quantities of RENEW-C (a highly-fortified cocoa-based bar), a USAID fortified blended food (FBF) or a Control food (rice cooked with oil, replicating a traditional breakfast). The primary outcome was executive function. Secondary outcomes included a cerebral blood flow index (CBFi) and cerebral metabolic rate of oxygen (CMRO2) measured by Frequency-Domain Near-Infrared Spectroscopy and Diffusion Correlation Spectroscopy (FDNIRS-DCS, MetaOx, ISS Inc.). Six-month changes for RENEW-C and FBF versus Controls were assessed by multivariable linear mixed models adjusted for age, sex, baseline measurement, and study cohort. ResultsImprovements in executive function (0.38; 95% CI: 0.10, 0.71; P = 0.02) were observed for RENEW-C compared to Controls in the predefined study focus (children < 4 years consuming >75% their supplement). There was no significant effect of RENEW-C in children ≥ 4 years. No benefit of the FBF was observed in either age group. In addition, changes in CBFi and CMRO2 in RENEW-C children were greater than in Controls in both ventrolateral prefrontal cortical regions (P = 0.03 and P = 0.04 for left and right, respectively) and greater than FBF in the left ventrolateral (P = 0.05) and left dorsolateral (P = 0.03) prefrontal cortices. ConclusionsCompared with traditional feeding practices, the RENEW-C supplement consumption was correlated with a marked improvement in executive function among children < 4 years and large increases in vascular perfusion and oxygen metabolism in a region where undernutrition is prevalent. These results indicate that new approaches to formulating supplementary foods for children at risk of undernutrition can potentially yield substantial improvements in brain health and cognition. Funding SourcesBoston Foundation.

Teachers’ Experience and Perspectives of Traditional Breakfast and Breakfast in the Classroom

ObjectiveTo understand teachers’ perceptions about Breakfast in the Classroom and traditional breakfast. DesignAn electronic survey was sent to teachers across the state of Utah. Teachers responded to an open-ended question exploring what they liked and/or disliked about Breakfast in the Classroom and traditional breakfast. SettingSchools across the state of Utah. ParticipantsKindergarten through grade 12 teachers who were members of the Utah Education Association. Phenomenon of InterestTeachers’ opinions regarding Breakfast in the Classroom and traditional school breakfast AnalysisResearchers independently coded all responses and then grouped codes into themes. Themes were reviewed recursively over time. ResultsThe 3 overarching themes were food and nutrition, administration of school breakfast, and student outcomes. Aspects most commonly disliked were the nutrition or quality of food, the mess created, the time required, coordination and logistical issues, behavioral issues, and waste. Aspects most commonly liked were breakfast being available to all students, students being fed or not hungry, coordination and logistics, and student learning and academics. Conclusions and ImplicationsTeachers liked and disliked aspects of Breakfast in the Classroom and traditional breakfast. Schools could potentially increase efforts to garner support and feedback from teachers to create buy-in and identify best practices. Future research could focus on identifying the effect that the School Breakfast Program model has on teachers’ perceptions as well as confirming results with a larger and more diverse population.

Are dietary patterns at breakfast associated with abdominal obesity in a population-based survey?

Introduction Abdominal obesity is a strong predictor of cardio-metabolic abnormalities. There is limited evidence about the most favorable breakfast composition. We explored the association between data-driven breakfast dietary patterns and abdominal obesity in regular breakfast eaters coming from a national population-based sample. Methods The cross-sectional nutrition survey menuCH assessed diet using two 24-hour dietary recalls (24HDR) in a representative sample of Swiss adults aged 18 to 75 years. Regular breakfast eaters were defined as people breakfasting in both 24HDR and reporting eating breakfast at least 5 days in a usual week. Among them, we derived dietary patterns using principal component analysis based on the intake of 22 breakfast-specific food groups. All regular breakfast eaters were predicted an individual score for each identified pattern, and then classified into tertiles (T1, T2, T3). We defined abdominal obesity as waist-to-hip ratio (WHR) ≥ 0.9 in men and ≥ 0.85 in women. Logistic models were adjusted for sex, age, physical activity, total energy intake, diet quality outside breakfast, alcohol intake, education, food literacy, smoking, nationality, household status, season, and linguistic region. Results Of the 2019 survey participants 1351 (67%) were regular breakfast eaters (42% of men). Among them, we identified 3 patterns: –traditional breakfast - white bread, butter, sweet spread; –prudent breakfast - fruit, natural cereal flakes, nuts/seeds, yogurt; –western breakfast - sweetened breakfast cereals, milk. After adjustment for potential cofounders, the prudent breakfast pattern was negatively associated with abdominal obesity (OR: 0.65 T3 vs. T1, 95% CI: 0.43 to 0.97, P for trend = 0.03). People taking a prudent breakfast (in T3) had 1.4% lower WHR compared to people taking a breakfast distant from prudent (in T1). We found no association for traditional and western breakfast patterns (T3 vs. T1: OR: 1.00, 95% CI: 0.67 to 1.50 and OR: 1.20, 95% CI: 0.82 to 1.76, respectively). Findings were similar when defining abdominal obesity with other anthropometric parameters, such as waist-to-height ratio. Conclusions Consuming regularly a prudent breakfast, i.e., rich in fruit, natural cereal flakes, nuts/seeds and yogurt, was associated with less abdominal obesity in a population-based sample of Swiss adults. Further longitudinal and long-term experimental research is needed to provide recommendations on the optimal breakfast.

Formulation, Standardisation and Analysis of Natural Antioxidant Incorporated Breakfast Recipes

Pumpkin seed, grape seed, pomegranate peel and orange peel were dried in shadow powdered and it was incorporated in different traditional breakfast items such as idli, dosa, sevai, puttu and chapathi in three different variations 5%, 10% and 15%. Sensory analysis revealed that 5% level incorporation was the most acceptable proportion in all the breakfast recipes. The nutrient analysis showed that the powdered peel and seed were rich in Vitamin C, E and β-carotene. The microbial study was also carried out till 15 days and the results showed that there were no microbial growth in the prepared powders and it was concluded that they were safe for consumption.

Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

The properties of varying salt and fat levels in traditional breakfast sausages were investigated. Sausages were produced with fat levels of: 30%, 20% and 15%. Fat was replaced with pea extract. Salt levels employed were: 2.5%, 1.1% and 0.0%. A reduced sodium salt which contains 45% less sodium than standard salt was used. Sensory analysis was conducted on consumers (n = 228): 18–40 yrs., 41–64 yrs. and 65–85 yrs. The 18–40 yr. olds preferred sausages containing 20% fat, 41–64 yr. olds preferred sausages with 15% fat, 65+ age group preferred sausages containing 30% fat. The 18–40 yr. olds preferred high salt samples, 41–64 yr. olds displayed no salt preference, while the 65+ age group preferred high salt sausages. Sausage formulation choice was found to be driven by texture for the younger age cohort, flavour for the middle age cohort and visual aspects from the oldest age cohort. There is a need to understand how meat products might be reformulated different age palates.

Analysis of the Glycaemic Response and Cultural Appropriateness of Modified Traditional Asian Breakfast Meals

Analysis of the Glycaemic Response and Cultural Appropriateness of Modified Traditional Asian Breakfast Meals

Analysis of the Glycaemic Response and Cultural Appropriateness of Modified Traditional Asian Breakfast Meals

Analysis of the Glycaemic Response and Cultural Appropriateness of Modified Traditional Asian Breakfast Meals