Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review-Reference-Cited by-同舟云学术

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Published:2017-09-08 Issue:1 Volume:53 Page:50-60
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Giuberti Gianluca¹^ORCID,Gallo Antonio¹

Affiliation:

1. Faculty of Agriculture, Food and Environmental Sciences, Institute of Food Science and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13552

Reference87 articles.

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3. Physicochemical properties, modifications and applications of starches from different botanical sources

4. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

5. Gluten-free bread formulated withProsopis ruscifolia(vinal) seed and corn flours

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