Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses-Reference-Cited by-同舟云学术

Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

Published:2018-09-05 Issue:11 Volume:55 Page:4458-4467
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ficco Donatella Bianca Maria,Muccilli Serena,Padalino Lucia,Giannone Virgilio,Lecce Lucia,Giovanniello Valentina,Del Nobile Matteo Alessandro,De Vita Pasquale,Spina Alfio

Funder

Regional Operating Programme of Regione Siciliana

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3374-9/fulltext.html

Reference37 articles.

1. AACC (American Association of Cereal Chemists) International (2000) Approved method, 11th edn. AACC International, St. Paul

2. Almeida EL, Chang YK, Steel CJ (2013) Dietary fibre sources in bread: influence on technological quality. LWT Food Sci Technol 50(2):545–553

3. Angioloni A, Collar C (2012) High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions. Eur Food Res Technol 234:273–284