The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads-Reference-Cited by-同舟云学术

The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads

Published:2022-06-13 Issue:7 Volume:73 Page:902-914
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Boukid Fatma¹²^ORCID,Rosell Cristina M.³⁴

Affiliation:

1. ClonBio Group LTD, Dublin, Ireland

2. Food Industries, Finca Camps i Armet s/n, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain

3. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada

4. Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2022.2086974

Reference44 articles.

1. Scientific Opinion on the substantiation of health claims related to whole grain (ID 831, 832, 833, 1126, 1268, 1269, 1270, 1271, 1431) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

2. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta

3. Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

4. Does type of bread ingested for breakfast contribute to lowering of glycaemic index?

5. Psyllium: a useful functional ingredient in food systems

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