Glycaemic response of pseudocereal‐based gluten‐free food products: a review-Reference-Cited by-同舟云学术

Glycaemic response of pseudocereal‐based gluten‐free food products: a review

Published:2022-06-17 Issue:8 Volume:57 Page:4936-4944
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Punia Bangar Sneh¹^ORCID,Sharma Nitya²,Singh Arashdeep³,Phimolsiripol Yuthana⁴^ORCID,Brennan Charles S.⁵^ORCID

Affiliation:

1. Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 USA

2. Food Customization Research Lab Centre for Rural Development and Technology New Delhi 110016 India

3. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India

4. Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand

5. RMIT University, School of Science Melbourne 3000 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15890

Reference57 articles.

1. Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia

2. Millets as an alternative diet for gluten‐sensitive individuals: a critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers;Asrani P.;Food reviews international,2021

3. Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

4. Assessing the Performance of Different Grains in Gluten-Free Bread Applications

5. Impact of germination on nutraceutical, functional and gluten‐free muffin‐making properties of Tartary buckwheat (Fagopyrum tataricum);Bhinder S.;Food Hydrocolloids,2021

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