Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber
Author:
Funder
Fondo Nacional de Desarrollo Científico y Tecnológico
Fundación CeiBA
Agencia Nacional de Investigacion y Desarrollo
Publisher
Elsevier BV
Reference58 articles.
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2. The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants;Bajka;Food Hydrocolloids,2021
3. Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods;Bello-Perez;Food Research International,2023
4. Characterizing the cellular structure of bread crumb and crust as affected by heating rate using x-ray microtomography;Besbes;Journal of Food Engineering,2013
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1. Glycaemic Index of Bakery Products and Possibilities of Its Optimization;Applied Sciences;2024-07-11
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