Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties-Reference-Cited by-同舟云学术

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Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

Published:2022-01 Issue: Volume:154 Page:112654
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Di Cairano Maria^ORCID,Condelli Nicola,Cela Nazarena^ORCID,Sportiello Lucia,Caruso Marisa Carmela^ORCID,Galgano Fernanda

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Resistant starch in starch samples and plant materials;AACC International Approved Methods,2009

2. Roles of protein, starch and sugar in the texture of sorghum biscuits;Adedara;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2021

3. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient;Alongi;LWT-Food Science and Technology,2019

4. Biscuit baking: A review;Arepally,2020

5. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts;Berti;European Journal of Nutrition,2004

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1. MODERN TYPES OF GLUTEN-FREE RAW MATERIALS: APPLICATION PROSPECTS IN FLOUR CONFECTIONERY PRODUCTS TECHNOLOGY;Bulletin of KSAU;2024-07-23

2. Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre;LWT;2024-04

3. Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits;Food Production, Processing and Nutrition;2024-01-09

4. In vitro gastrointestinal digestion methods of carbohydrate‐rich foods;Food Science & Nutrition;2023-11-21

5. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products;Food Research International;2023-11

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