Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01831.x/fullpdf
Reference46 articles.
1. Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices;Akerberg;Journal of Cereal Science,1998
2. Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence;Anderson;Journal of the American College of Nutrition,2004
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