In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads-Reference-Cited by-同舟云学术

In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads

Published:2023-04 Issue: Volume:166 Page:112579
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gkountenoudi-Eskitzi Ippolyti,Kotsiou Kali,Irakli Maria N.,Lazaridis Antonios,Biliaderis Costas G.,Lazaridou Athina

Funder

European Commission

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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2. AACC (2010b). 44-15.02: Moisture Content. In Approved methods of the American Association of Cereal Chemists (11th ed.). St. Paul, Minnesota, USA: American Association of Cereal Chemists International.

3. AACC (2010c). 32-05. Total Dietary Fiber. In Approved methods of the American Association of Cereal Chemists (11th ed.). St. Paul, Minnesota, USA: American Association of Cereal Chemists International.

4. AACC (2010d). 46-30.01: Crude Protein. In Approved methods of the American Association of Cereal Chemists (11th ed.). St. Paul, Minnesota, USA: American Association of Cereal Chemists International.

5. AACC (2010e). 08-01.01: Ash-Basic Method. In Approved methods of the American Association of Cereal Chemists (11th ed.). St. Paul, Minnesota, USA: American Association of Cereal Chemists International.

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